Recipe - Jacks Stuffed Quahogs

One fourth pound Andouille Sausage; minced in
1/4" cubes
One half cup Onion; finely minced
One half cup Celery; finely minced
One half cup Green Pepper; finely minced
One half cup Red Pepper; finely minced
5 pound Whole Quahogs (makes 2 cups
chopped, save shells)
One half teaspoon Red Pepper Flakes
One half teaspoon Sage
One half cup Shredded Mozzarella Cheese
One half teaspoon Salt
1 teaspoon Pepper
4 cup Rough Chopped Corn Bread

I haven't tried the following recipe, I just found it my Black Dog Tavern
Catalog.

Open clams and chop, reserve liquid and shells. Saute sausage until crispy
and drain off most of the fat. Add minced veggies to pan with sausage. Saute
until tender. In a large bowl combine minced veggies, sausage, chopped
clams, corn bread crumbs, cheese and seasonings. Add a little of the
reserved liquid to make a well blended, not soggy, mixture. Clean shells
and fill each half with clam mixture. Bake at 350 for about 15 minutes.
Serve with lemon and lime wedges.

Posted to EATL Digest by "Tracie K. Graham" JRCTracie@AOL.COM on Sep 9,
1997