Rhode Island Stuffies

Name: Rhode Island Stuffies
Yield: 4 servings
Ingredients: 15 quahogs, shucked and then chopped; 2 loaves Italian bread (day old bread); 2 tablespoons oil; 2 medium onions, chopped; 1/2 green pepper, chopped; 2 -3 garlic cloves, minced; 2 tablespoons crushed red pepper flakes; 2 tablespoons parsley, chopped; paprika; margarine; 1/2 lb portuguese chourice sausage (optional)

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Ingredients

15 quahogs, shucked and then chopped ⓘ
2 loaves Italian bread (day old bread)
2 tablespoons oil
2 medium onions, chopped ⓘ
1/2 green pepper, chopped
2 -3 garlic cloves, minced ⓘ
2 tablespoons crushed red pepper flakes ⓘ
2 tablespoons parsley, chopped ⓘ
paprika ⓘ
margarine ⓘ
1/2 lb portuguese chourice sausage (optional) ⓘ

Instructions

Open quahogs, placing meat and juice in separate bowls. Save shells.
In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
Add chopped quahogs (clams).
In a frying pan, add oil and saute onion, green pepper and garlic until soft, but not brown.
Add sauteed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
Wash shells and separate.
Mound shell halves with stuffing.
Sprinkle top with paprika and parsley.
Dot tops with a small amount of margarine.
Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
OPTIONAL: You may add ground Chourice to onion while sauteing.

Nutrition & Diet Analysis (per serving)

707 kcal 35% DV

Protein Fat Carbs

Macronutrients

Protein 15g 30% DV

Total Fat 57.5g 74% DV

Carbs 45.8g 17% DV

Fiber 19g 68% DV

Sugar 6.4g 13% DV

Electrolytes

Sodium 508.5mg 22% DV

Potassium 2302.5mg 49% DV

Vitamins & Minerals

Vitamin A 662.8mcg 74% DV

Vitamin C 90mg 100% DV

Vitamin D 0.1mcg

Calcium 120.8mg 9% DV

Iron 20.1mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).