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Stuffed clams (or stuffies) are ... (Portuguese sausage), chili pepper, lemon juice, bell peppers, celery, onion, garlic, spices and herbs. There are many different ...
Also known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell. [179] Squid lū'au: West Hawaii Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt. [180] (Squid lū'au is pictured at the very bottom of the image.)
The pastry squares stuffed with cheese can be frozen in advance, then topped with cranberry sauce and pistachios right before baking. Get the Cranberry Brie Bites recipe. Shop Now.
"We had fried clams and chowder and stuffed quahogs from my favorite restaurant in the entire world and it was the best birthday ever," the Food Network star, who grew up on Cape Cod, says.
It is then stuffed into natural casings from pig or lamb and slowly dried over smoke. [14] The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are used in some varieties. Many dishes of Portuguese and Brazilian cuisine make use of chouriço, including cozido à portuguesa and ...
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An old quahog shell that has been bored (producing Entobia) and encrusted after the death of the clam. Hard clams are quite common throughout New England, north into Canada, and all down the Eastern seaboard of the United States to Florida; but they are particularly abundant between Cape Cod and New Jersey, where seeding and harvesting them is an important commercial form of aquaculture.
Recipes vary, with some adding green peppers for depth. ... Rhode Island: Stuffed quahogs. Stuffed quahogs, or "stuffies," are a beloved Rhode Island dish made from large, local quahog clams ...