Chef Phillip Griffin and Malinda Coletta (Professor Chef, North Providence, Rhode Island)
Serves 8
The quahog is a hard-shell clam that inhabits the mud flats along the Eastern coast. The word “quahog” is derived from the Native American word “poquauhock,” meaning “horse fish.” The Native Americans used quahog shells, which have a shiny, purple lining, to make beads that were used as a form of currency. The quahog’s scientific name comes from a Latin word meaning “wages.” Currently, Rhode Island has a huge population of these delicious mollusks, and, though they are no longer used for trade, they continue to call them by their historic nickname. Quahogs are typically served with a lemon wedge and Tabasco® sauce.
Story by Chef Nicole
10 quahogs
Approximately 2 cups white wine
⅔ pound chorizo, approximately 1½ sausages
1 red bell pepper, cut in half
1 green bell pepper, cut in half
2 small yellow onions, cut in half
1 stick (½ cup) unsalted butter
2 tubes butter-flavored crackers
1 tube saltine crackers
6 day-old torpedo/small hero rolls
1 teaspoon salt
1½ teaspoons freshly cracked black pepper
Hot sauce and lemon wedges, for garnish
Wash the quahogs. Add white wine to a pot, and insert a little steamer basket. Set the heat to high and wait for it to boil. Steam 10 quahogs until they have all opened (approximately 10 minutes should do the trick). Remove the quahogs, strain the remaining liquid, and reserve. Chop up the meat roughly by hand. Reserve the shells.
By hand or using a food processor, chop up the chorizo, peppers, and onions.
Melt the butter on low heat in a medium sauce pan. Add chorizo, peppers, and onions, and let it sweat until the onions are soft.
Crushing by hand or using a food processor, chop the butter-flavored crackers, saltines, and torpedo rolls. Mix the salt and pepper.
Combine all the ingredients in a large mixing bowl. To moisten the stuffing, add a bit of the reserved liquid from steaming the quahogs (you want the mixture to generally hold together, but not be mushy).
Take half a quahog shell, and mound about ½ cup into each shell. Place all of the shells, stuffing-side-up, onto a baking sheet. Place in a 350°F oven for about 45 minutes to an hour until you have a nice crust on the top. Serve with plenty of hot sauce and lemon wedges.