Barnstable Stuffed Quahogs
Instructions
- Get a peck of quahogs and steam open. Chop up the meat. Save the shells for the finished presentation. The recipe is similar to the chowder in ingredients and steps. Start out with the bacon, celery and onion. Add dried red pepper flakes to the herbs. Then add all three clam products and bring to a rolling boil. Take off the range, let cool a little. Pour mixture over a large bowl of torn small pieces of high quality fresh white bread and crumbs.
