Stuffed Quahogs
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
quahogs
|
* |
| 1 | cup |
onions
chopped |
|
| 4 | ounces |
mushrooms, canned
drained |
|
| ¼ | cup |
butter
melted |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
butter
melted |
|
| ½ | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
quahogs
|
* |
| 237 | ml |
onions
chopped |
|
| 115.6 | ml/g |
mushrooms, canned
drained |
|
| 59 | ml |
butter
melted |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
butter
melted |
|
| 118 | ml |
bread crumbs
|
|
Directions
Shuck quahogs and chop meat.
Wash shells.
Cook mushrooms and onions until tender in butter.
Blend in flour and seasonings.
Add chopped clams and cook until flour is thickened, stirring constantly.
Grease clam shells and fill with mixture.
Blend butter and crumbs and sprinkle over filling.
Bake in 400℉ (200℃) oven for 10 minutes.
