I figured I would post the Stuffed Quahogs build.
Rhode Islanders call them Stuffies.
The rest of us call them Stuffed Quahogs.
That is pronounced KO'HOGS or CO'HOGS
Long "O" on the CO, and "au" on the hogs part.
I just came back from http://m.mainstreethub.com/kylerseafood# Kylers Seafood Market in New Bedford Ma.
To make this you need STALE Portuguese Hard Rolls
New Bedford and surrounding area has a LARGE Portuguese community and there is ample supply of really yummy Portuguese food.
I let some dry on the counter overnight. I need more than that, so I am drying more in the oven.
Stale - then ground in food processor.
Other ingredients are Ground Chourica - NOT the southern mexican kind. This is a Portuguese style that is really only found around here. I use chopped red pepper onion and celery.
The Colt 45 is used to cook the Quahogs
What is not shown is the clam juice. No that is NOT store bought, it is made. It is the result of cooking the quahogs and will have residual Colt 45 in the juice.
This is pretty much an all day event so I will be posting periodically throughout the day.
Diane is making the bread crumbs, and I will now start washing the quahogs and cooking them.