This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Stuffed Quahogs
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 quahogs
3 tablespoons oil
3 onions, chopped
4 stalks celery, chopped
dry white bread
1 teaspoon crushed red pepper, or to taste
1 teaspoon garlic powder
1 teaspoon chopped parsley
directions
Shuck the quahogs, saving the juices and shells. To make them easier to shuck, you may put quahogs into the freezer for about an hour, or zap them in the microwave for 30 seconds to relax the muscle.
Chop quahogs. Chop or tear bread into small pieces. Saute onions and celery in oil. Combine quahogs, their juices, onions, celery, pepper, garlic powder and parsley. Add enough of the bread to create the desired consistency. It should be a little moist. If you add too much bread, moisten it with a little water. Stuff shells.
Bake on baking sheet at 350 degrees F for 20 minutes. Put a little paprika and additional chopped parsley on top after cooking.
added by
internationalrecipes
nutrition data
27 calories, 2 grams fat, 2 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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