(Stuffed Quahogs)

SERVES 6 – 8

This recipe is based on one in The New England Clam Shack Cookbook by Brooke Dojny (Storey, 2003).

15 slices white sandwich bread
3 tbsp. extra-virgin olive oil
3⁄4 lb. linguiça (Portuguese sausage), finely chopped
6 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
2 1⁄4 cups chopped clams, preferably quahogs
3⁄4 cup clam juice or strained clam liquor
6 tbsp. finely chopped flat-leaf parsley
3 tbsp. fresh lemon juice
1 1⁄2 tbsp. Tabasco
1 1⁄2 tbsp. Worcestershire
6 tbsp. butter, cut into pats
Salt and freshly ground black pepper
16 empty large quahog half shells
Paprika and lemon wedges

1. Heat oven to 275°. Pulse bread in food processor into fine crumbs. Transfer to a baking sheet and bake, tossing often, until dried, 15–20 minutes; set aside.

2. Raise oven heat to 425°. Heat oil in a large skillet over medium heat. Add sausage, garlic, celery, onions, and peppers; cook until soft, 12–15 minutes. Add clams, clam juice, parsley, lemon juice, Tabasco, and worcestershire; bring to a boil. Reduce heat to medium-low; add butter. Add bread crumbs and salt and pepper to taste; stir.

3. Divide stuffing between shells. Bake on a baking sheet until browned, 22–25 minutes. Sprinkle with paprika; serve with lemon wedges.