1/27/99
One of two per person is usually sufficient. This recipe is easily increased. Part of the secret of making good stuffies is to mince the onion, celery and pepper very finely. They should barely be recognizable in the mix.

1/27/99
STUFFIES (STUFFED QUAHOGS)
12 live quahogs
Water and wine (optional) for steaming quahogs
1 tablespoon olive oil
1 tablespoon butter or bacon drippings
¼ cup finely minced onion
2 cloves garlic, pressed
¼ cup finely minced green or red bell pepper
¼ cup finely minced celery
¼ teaspoon dried thyme
1½ cups dry bread crumbs (up to 2 cups, if needed)
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
Dash Worcestershire sauce
Salt and pepper to taste
1 egg, beaten
Reserved clam broth, as needed

Heat oven to 425 degrees. Scrub the quahogs under cold running water to move any grit from the shells.

Add water to a large pot to a depth of about 1½ inches. Add a splash of dry white wine if desired. Bring to a boil over high heat; add the quahogs, cover the pot, lower heat to medium. Cook for about 5 minutes, or until the quahogs open. As they open, remove from the pot with tongs and set aside to cool.

When all are removed from the pot, return the heat to high and boil the broth, uncovered, for about 3 minutes, to reduce it and intensify the flavors. Remove from the heat, strain through a fine mesh sieve lined with 2 layers of dampened cheesecloth. Set aside.

When quahogs are cool enough to handle, remove the meat and chop it. Set the shells aside. (Before you chop the meat, check for grit. If you find any, "rinse" the meat in the strained broth, then strain the broth again when finished.)

Place oil and butter in a large skillet over medium heat. When it sizzles, add onion, garlic, celery, pepper and thyme. Cook, stirring occasionally, until mixture is tender and fragrant but not browned. Lower the heat, add breadcrumbs and stir until evenly combined. Remove from the heat and transfer the mixture to a large bowl. Add the chopped quahogs, the parsley, lemon juice, Worcestershire, and salt and pepper to tste. Mix well.

Add beaten egg, then moisten as needed with the reserved clam broth. (Freeze left-over clam broth for chowder.)

Form spoonfuls of the quahog mixture into large meatball-size balls. Place in one half of a quahog shell and flatten (the shell should be full.)

Place the stuffed shells on a cookie tray. At this point, you can cover the tray with plastic wrap and refrigerate (up to overnight) until ready to cook.

Bake in preheated oven for about 15 minutes, or until piping hot and browned on top. Serve immediately, with lemon wedges.

Makes 12 stuffed quahogs.

--Cartoonist Don Bosquets Rhode Island Cookbook, with cartoons by Bousquet and 50 recipes by Martha W.Murphy.