Healthy Serving:
Stuffed Quahogs
(A Rhode Island Favorite)
Ingredients:
- 4 dozen quahogs (large, hard-shelled clams)
- 3 packages hamburger rolls (8 per package)
- 4 large onions
- 4 tablespoons crushed red hot peppers
- 1 tablespoon dry parsley flakes
- 1 teaspoon saffron (spice)
Directions:
After cleaning quahogs, place in oven at 450 to open. Let cool, then
open to remove quahog. Save juice and strain it to remove sand. Grind
quahogs and onions. Place in large pot. Sauté for approximately 1 minute.
Dip rolls in juice and squeeze excess juice out. Add pepper, parsley
flakes and saffron. Mix and fill shells. Wrap thread around quahog several
times to hold together. Bake 1 hour at 350.
Recipe from Newport Hospital's Book of Favorite
Recipes, compiled by hospital staff and friends. More
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