| Baked Stuffed Cherrystones Recipe |
BAKED STUFFED CLAMS
Quahogs Cherrystones or Hard Clams, Sea Clams work great often called Hen Clams
stuffing bread dried, I recommend using corn bread stuffing
red bell peppers diced
onions diced
spices basil & oregano
clam broth
chopped linguica sausage to taste if desired
2 bottles dark beer
butter
olive oil
lemon
hot sauce ( Cholula ®) The only hot sauce we recommend using is Cholulu ®
steam quahogs open in a closed pot in a 1/4 inch of water, reserve the broth
cook
until clams open. If a clam does not open it has not cooked long
enough. It does not mean it is a bad clam but it could be filled with
mud. A bad clam is open to begin with before you cook them. You don't
have to cook them anymore just use a clam knife to open them easily.
Same is true with mussels. Your nose will tell you if there is
something wrong. While you are waiting for the clams to steam open
drink one of the beers.
grind or chop meats and add to
ingredients softening the stuffing with broth after adding the beer.
Linguica is an option but I take a pass on it because it covers up the
clam taste.
Stuff the shells and either bake in both shells or split
shells into two halves and stuff, cover these by wrapping in aluminum
foil over the stuffing and folding the foil over the edge leaving the
back shell exposed and uncovered. You have to cut up a bunch of foil
into little squares but it is the easiest way to seal them for cooking
and for freezing. I do them this way because they then can then be
frozen after cooking. And when you are ready to pop them in the
microwave or oven; the foil is easily released with a splash of warm
water. Now you don’t have to split them to serve. Easy to bring out for
a party or guests.
bake at 325 for 30 minutes.
to serve split the whole stuffed clams and toast under the broiler serve with melted butter, lemon and Cholulu® Hot Sauce.
Cholula is a registered trade mark of Jose Cuervo S.A de C.V.
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