| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Andouille Sausage; diced in 1/4" cubes |
| 1/2 |
c |
Onion; finely diced |
| 1/2 |
c |
Celery; finely diced |
| 1/2 |
c |
Green Pepper; finely diced |
| 1/2 |
c |
Red Pepper; finely diced |
| 5 |
lb |
Whole Quahogs (makes 2 cups chopped, save shells) |
| 1/2 |
ts |
Red Pepper Flakes |
| 1/2 |
ts |
Sage |
| 1/2 |
c |
Shredded Mozzarella Cheese |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 4 |
c |
Rough Chopped Corn Bread |
INSTRUCTIONS
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 diced veggies to pan with sausage. Saute
until tender. In a large bowl combine diced 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 EAT-L Digest by "Tracie K. Graham" <JRCTracie@AOL.COM> on Sep 9,
1997
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