New England quahogs

Quahogs
1 ½ links linguica grounded
1 tbsp finely chopped garlic
1 whole onion finely chopped
3 celery stalks finely chopped
3 papo secos grounded
2 tbsp butter
2 tbsp olive oil
2 tbsp malagueta
½ cup chopped parsley
1 bell pepper chopped
3 cans chopped clams
1 tsp old bay seasoning
1 cup clam juice
½ tsp salt
Quahogs shells
In a skillet, add butter, olive oil, onion, garlic,linguica, bell pepper, celery, and malagueta. Let all cook until they are soft. Add clams and salt. In a large bowl, add bread and old bay seasoning and clam juice. Mix everything well. Add skillet ingredients to bread mixture. Mix everything together. Taste for salt. Scoop the mixture on to the quahogs clam shells.if you don't have the shells scoop into a plastic wrap and foil. Place quahogs in Pyrex, cover with foil and bake it at 350 for 30 minutes. Serve warm or room temperature with a salad.
Quahogs
1 ½ links linguica aterrado
1 colher de sopa de alho picado
1 cebola inteira picada finamente
3 talos de aipo picados finamente
3 papos secos moídos
2 colheres de sopa de manteiga
2 colheres de sopa de azeite
2 colheres de sopa de malagueta
½ xícara de salsa picada
1 pimentão picado
3 latas de amêijoas picadas
1 colher de chá de tempero de louro velho
1 xícara de suco de amêijoa
½ colher de chá de sal
Conchas de Quahogs
Numa frigideira coloque a manteiga, o azeite, a cebola, o alho, a linguica, o pimentão, o aipo e a malagueta. Deixe cozinhar tudo até ficarem macios. Adicione as amêijoas e o sal. Em uma tigela grande, adicione o pão, o tempero de louro e o suco de mariscos. Misture tudo bem. Adicione os ingredientes da frigideira à mistura de pão. Misture tudo. Prove o sal. Coloque a mistura nas cascas dos moluscos quahogs. Se você não tiver as cascas, coloque-as em um filme plástico e papel alumínio. Coloque os quahogs no pirex, cubra com papel alumínio e leve ao forno a 350ºC por 30 minutos. Sirva quente ou em temperatura ambiente com salada.

[@mariamelo2586]

Good recipe

[@MariaDuarte-l3l]

Thank you for sharing ❤

[@marysilva7355]

Thank you for this recipe. I have been looking for this recipe. Thanks again.

[@mariamatos131]

That’s definitely 💯 delicious

[@CesarOliveira-l7h]

That looks amazing. I gotta try making that this weekend. Thank you for sharing.

[@mariasousa8266]

Looks so delicious thank you for sharing hugs 🥰

[@anaraposo0857]

Thanks for sharing. Bjs

[@MissMerriloo]

Hello Angela. Wonderful recipe. I feel so fortunate living along the NE coast. In summer, I have my husband buy 50 Lbs of the giant quahogs{we get in RI) and I make stuffies for the freezer. I utilize everything. I boil the quahogs first. That pot liquor is gold. I save it in containers for Seafood Rice dishes, Chowders and also Pork Alentajana. I love your recipes. I use your channel as a Portugues Encyclopedia. Much love. You look beautiful today !

[@mariacabral7811]

Thank you. I have been looking for this recipe. I bought the frozen, but now I'm going to make 😊

[@susanpacheco8582]

How resourceful - washing the clam shells in dishwasher so you could use again!

[@michele4903]

Hi Angela, I add eggs to help hold things together and paprika for nice color. I remember watching my Tia Mary make stuffies and I use her recipe. By the way, Lorna Tomek is my high school friend, we still occasionally meet for lunch.