Traditional Cape Cod Linguisa Stuffed Quahogs
12 – 15
local hard shell chowder quahogs
(will yield about 1 ¼ to 1 ½ pounds of meat)
Dry hot red crushed pepper
1-1/2 to 1-3/4
Day old Portuguese style bread
Steam quahogs until they are open and reserve broth for later use. Remove quahog meat from shells and grind meat. Save shells.
Sauté butter, garlic, linguisa, onions and crushed hot pepper.
Chop bread into shredded stuffing type crumbs with a food processor.
Add broth and quahog meat to sautéed mixture. Mix together and then add to breadcrumbs. Fold together. Add more broth if needed. Place quahog stuffing mixture into shells.
Bake at 350° on cookie sheet for 15-20 minutes and enjoy one of Cape Cod’s finest delicacies.
Recipe courtesy of Chad’s Stuffed Quahogs.