My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.

Ingredients

15 serv.

quahogs, shucked and then chopped↗15
loaves Italian bread (day old bread)↗2 loaves
oil2 tablespoons
medium onions, chopped↗2
green pepper, chopped↗1⁄2
garlic cloves, minced↗2 -3
crushed red pepper flakes↗2 tablespoons
parsley, chopped↗2 tablespoons
paprika↗
margarine↗
lb portuguese chourice sausage (optional)↗1⁄2 lb

Step-by-step instructions

1
Open quahogs, placing meat and juice in separate bowls. Save shells.
2
In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
3
Add chopped quahogs (clams).
4
In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
5
Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
6
Wash shells and separate.
7
Mound shell halves with stuffing.
8
Sprinkle top with paprika and parsley.
9
Dot tops with a small amount of margarine.
10
Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
11
OPTIONAL: You may add ground Chourice to onion while sautéing.

Source: food.com

Original recipe ↗

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