Monday, August 5, 2013

Recipe for Stuffies

In a previous post, I highlighted the lowly quahaug as a symbol of summer in my neck of the woods, New England.  Beyond its Native American history as wampum, this common bivalve, Mercenaria mercenaria is a delectable treat to eat, savoring the melded flavors of the sea.
Below I present a family favorite recipe for baked stuffed quahaugs, from the annals of my mother's cookbook -  prepared with love, savored and eaten with plenty of gusto.  

 Mince clams and reserve juice.  Clean shells and line an oven proof pan with them. 

To olive oil and butter, mince garlic and onion.  Add minced clams,  juice of a lemon and white wine.

Bring to a simmer, adding more juice, crumbled ritz cracker crumbs and tbl mayo.

 Stuff cleaned shells with several spoonfuls.

 Top clams with pat of butter, sprinkle with paprika.

Bake 350 oven, 15-20 minutes, until slightly browned. Serve it up with lemon and tabasco.

Enjoy every last swallow!

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