Davy’s Favorite
Ingredients
- 12 large quahogs
- ½ link chouriço (skin and chop fine about 1 cup)
- 2 celery stalks (chopped fine)
- 1 medium sweet onion chopped fine
- 5 cloves of chopped garlic
- 2-3 cups of fresh bread crumbs
- 2 tbsp. crushed red pepper
- 2 tbsp. extra virgin olive oil
Directions
Wash quahogs and place in freezer for ½ hour so they open easier.
Open and chop clam meat reserving all liquid. Place in large bowl and repeat for remaining clams.
Heat oven to 350°.
In frying pan warm EVOO and saute celery and onion. When onion is translucent, place chouriço in pan and continue cooking for 3-4 minutes. Set aside to cool slightly.
In bowl with clams add breadcrumbs, cooled chouriço and crushed red pepper. If stuffing is too wet, add more breadcrumbs until mixture is dry.
Scrub clam halves and dry. Place clean halves on a large cookie sheet and rub insides with EVOO.
Fill and bake in oven for ½ hour.