Quahog Stuffies

Ingredients

Large quahogs

6, cleaned

Butter

4 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

Red bell pepper

1, diced

Bread crumbs

1 cup, preferably fresh

Parmesan cheese

1/2 cup, grated

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, steam the quahogs in their shells until they open, about 10 minutes. Once opened, carefully remove the meat and chop it finely, reserving the shells for stuffing.
3. In a skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened, about 5 minutes.
4. In a large mixing bowl, combine the chopped quahog meat, sautéed vegetables, breadcrumbs, grated Parmesan, chopped parsley, salt, and black pepper. Mix until well combined.
5. Spoon the stuffing mixture into the reserved quahog shells, packing it gently but firmly.
6. Arrange the stuffed quahogs on a baking sheet and bake for 20 minutes, or until the tops are golden brown and the stuffing is heated through.
7. Serve warm, garnished with additional parsley if desired.