| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Does anyone have a recipe for Portuguese style stuffed
quahogs? Or a store in the Rt 495 area that sells them ?
The last great quahogs I had were in New Bedford but
I'm having trouble finding them anymore.
When I grew up in New Bedford, it was mandatory to serve
stuffed quahogs on Friday night.
Let's hear it from some of the noters of Portuguese descent.
Share those great recipes.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1038.1 | CAPE VERDEAN QUAHOGS | XCELR8::MCGRATH | Tue Mar 08 1988 13:02 | 13 | |
HERE'S A CAPE VERDEAN RECIPE:
STEAM OPEN 1/2 BUSHEL OF QUAHOGS
IN MEAT GRINDER, GRIND THE MEAT FROM THE QUAHOGS, ALSO THROUGH MEAT
GRINDER:
ADD 1 LARGE BOX OF BELL'S STUFFING MIX 2 GOOD SIZE GREEN PEPPERS, 2
MEDIUM ONIONS, 1LB OF LINGUSIA,3
STALKS OF CELERY, ABOUT 6 EGGS AND JUICE FROM STEAMED QUAHOGS.
MAKE SURE MIXTURE IS NICE AND MOIST. FILL SHELLS BACK UP WITH MIXTURE.
TIE CLOSED WITH TWINE. BAKE AT 400F FOR 1 HOUR. LET COOL SLIGHTLY
(TILL YOU CAN HANDLE) ADD BUTTER (SOME PEOPLE ALSO ADD HOT SAUCE)
AND EAT.
| |||||
| 1038.2 | What makes it Portugese? | HOONOO::PESENTI | JP | Wed Mar 09 1988 07:08 | 10 |
Any idea what makes the recipe Portugese? I've had lots of stuffed quahogs before and they were similar to .-1, except without the Linguica, and they were baked on the half shell to get a crispy top. The Quarterdeck in Maynard makes their own and freezes them. They end up looking like the stuff in the average grocery store freezer, but are MUCH better! - JP | |||||