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 The Sunset Grill and Tap's Baked Stuffed Quahogs Recipe
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The Sunset Grill and Tap's Baked Stuffed Quahogs

Water, as needed

6-8 oz. beer

12 quahogs, washed

1/2 c. margarine or butter

11 oz. Spanish onions, diced into -inch pieces

9 oz. celery, diced into -inch pieces

1 1/2 t. thyme

1 1/2 T. granulated garlic

3/4 T. white pepper

1 1/2 t. paprika

1/2 c. sherry

2 lbs. Ritz crackers, coarsely chopped

4 oz. chopped sea clams with juice

2 T. Worcestershire sauce

1/4 c. mayonnaise

Cover the bottom of a pot with 1 inch of water and place over high heat. Add the beer and bring to a boil. Add the quahogs and steam until the shells open. Remove from the heat and let cool. Do not overcook.

Drain and reserve the cooking broth. Remove the quahogs from the shells, coarsely chop the meat and set aside. Reserve the shells.

In a saute pan, melt the butter. Add the onions and celery. Saute until the onions are translucent, but do not let them brown. Add the thyme, garlic, pepper, paprika and sherry.

Place the crackers in a large mixing bowl. Add the sauteed mixture and the chopped quahogs and combine thoroughly.

Add the chopped sea clams, Worcestershire sauce and mayonnaise. Gently fold into the mixture. The texture should be moist enough to hold together. If too dry, add a little juice (reserved from cooking the quahogs); if too wet, add more cracker crumbs. Loosely fill each clam shell with stuffing. (At this point, the prepared clams can be refrigerated until ready to bake.)

To serve: Place the stuffed quahogs on a baking sheet. Bake at 350 degrees for 10-12 minutes, until golden brown and hot throughout. Serve with butter, Tabasco sauce, lemon wedges and cold beers.

Makes 1 dozen.

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