Stuffed Quahogs

Leo Voisine

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5,703
Location
East Freeetown, Massachusetts
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.

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To make this you need STALE Portuguese Hard Rolls

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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.

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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.
 
Busy day today


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Wash the Quahogs. Just brush the outside of the shells

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About 100 quahogs in the pan Batch 1 of 2
Pour in the entire bottle of Colt 45 Malt Liquor

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Cook until shells open
Take out of pan

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Food processor some onion


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Food processor some celery

Cont...................................
 
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The cooked one from batch 1 and the next batch ready to go

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Clam juice from first batch

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First batch shells ready to be stuffed


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Food Processor the first batch

The second batch is on the stove - I need to go check on that batch now.

The ingredients are coming together.
 
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