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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Father Ben's Stuffed Quahogs Recipe

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This recipe for Father Ben's Stuffed Quahogs is from Torrone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large Quahogs (fresh) shucked and cleaned
1 large green pepper - chopped - lightly sautéed
1 small onion - diced - lightly sautéed
1.5 cups of Italian bread -no crust chopped
2 celery sticks diced - lightly sautéed
3 cloves garlic - chopped
1 cup Romano cheese
1.4 cup chopped parsley
Tobasco
Black pepper
Oregano
Olive oil
Directions:
Directions:
Mix together
Big chunks of cohoag meat (very slightly chopped)
Sautéed onion, celery and green pepper
Bread crumbs
Italian bread
Romano cheese
Parsley
1 tsp oregano
Black pepper
Few dashes of tobasco
1/2 - 2/3 cup of olive oil
Form into stuffing texture

Fill quahogs (16 shells) - drizzle with olive oil and bake at 350 on a baking sheet lined with foil for 30 minutes!
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A favorite tradition on Christmas Eve for our family seafood feast in Jamaica Plain (JP) with dad and his brothers Father Ben & Rose, Uncle Joe, Uncle Tony and the Cioffi family! Merry Christmas -
Love, Carol

 

 

 

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