Fresh stuffies are great treats to have during summer, and we want to share an untraditional style of stuffie, hot and spicy but amazing.
6 large quahogs
2 jalapeños, finely chopped
1 bunch parsley, finley chopped
1 pack mild chorizo, finely chopped
1 loaf of Italian white bread, sliced in food processer until fine consistency
2 cloves garlic, minced
1 white onion, grated
Salt to taste
Pepper to taste
1 tsp paprika
1 stick butter, melted
Method of Preparation:
1. In a medium pot, bring 4 cups water to a boil over high heat. Place quahogs in the pot and let them steam until they open, 5 to 6 minutes. Then remove quahogs and strain the juice and save for later use. Then remove the meat from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
2. In a large skillet over medium-high heat, add butter, jalapeño, chorizo, onions, garlic, paprika, parsley, salt and pepper and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
3. In a large mixing bowl, add quahog broth to the Italian bread. When bread has absorbed the broth, add the hot ingredients to the bowl and stir until a thick consistency.
4. Divide the mixture into 12 even balls, as large as you please and place firmly into the shells.
5. Place the shells on a sheet pan and put in the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. Take the stuffies out and enjoy.
Recipe courtesy of Tulay Lawton of The Savory Grape Wine Shop