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0 votes | 996 views
Servings: 1

Ingredients

Cost per recipe $2.80 view details
  • 1/4 lb Andouille Sausage, diced in 1/4" cubes
  • 1/2 c. Onion, finely diced
  • 1/2 c. Celery, finely diced
  • 1/2 c. Green Pepper, finely diced
  • 1/2 c. Red Pepper, finely diced
  • 5 lb Whole Quahogs (makes 2 c. minced, save shells)
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Sage
  • 1/2 c. Shredded Mozzarella Cheese
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 4 c. Rough Minced Corn Bread

Directions

  1. I haven't tried the following recipe, I just found it my Black Dog Tavern Catalog.
  2. Open clams and chop, reserve liquid and shells. Saute/fry sausage till crispy and drain off most of the fat. Add in diced veggies to pan with sausage. Saute/fry till tender. In a large bowl combine diced veggies, sausage, minced clams, corn bread crumbs, cheese and seasonings. Add in a little of the reserved liquid to make a well blended, not soggy, mix. Clean shells and fill each half with clam mix. Bake at 350 for about 15 min.
  3. Serve with lemon and lime wedges.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 415g
Calories 637  
Calories from Fat 427 67%
Total Fat 47.4g 59%
Saturated Fat 19.08g 76%
Trans Fat 0.0g  
Cholesterol 117mg 39%
Sodium 2334mg 97%
Potassium 831mg 24%
Total Carbs 19.13g 5%
Dietary Fiber 5.0g 17%
Sugars 8.32g 6%
Protein 33.34g 53%

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