Recipes: Quahogs

Nutritious, quick and easy to prepare, quahogs make excellent chowders, soups and stews. They can also be stuffed and baked or used in sauces. Quahogs are the main ingredient in most varieties of the well-known New England clam chowder.

Click on each of the following to view recipes

Baked Quahogs

Serving: 4 Portions

Ingredients:
24 Large Quahogs
3/4 cup Fresh Bread Crumbs
1/2 cup White Wine
1/4 cup Grated Cheddar Cheese
1/4 cup Diced Bell Peppers
2 tbsp Chopped Herbs (parsley,
chives, tarragon and/or dill)
2 tbsp Minced Shallots
1 tbsp Minced Garlic
1 tbsp Lemon Juice
1 tbsp Olive Oil
to taste Salt and Fresh Ground
Black Pepper


Preparation:
Place the quahogs in a sauce pot with white wine, cover and steam until they are opened. Remove from the pot and allow to cool.

Remove the meat from the shells and chop coarsely.

Reduce the liquid that is left in the pot by half.

Separate the top and bottom of each shell and set aside.

Heat a medium size sauté pan to medium heat. Sauté the peppers, shallots, and garlic in the olive oil until translucent.

Add 1 cup of the steaming liquid and the lemon juice to the pan.

Reduce by half and set aside to cool.


Combine the chopped quahogs, the mixture from the pan, and all of the other ingredients that are left. Season with salt and pepper to taste.

Place some of the mixture into each half shell.

They can now be refrigerated for use later or cooked immediately. Cook in a preheated oven at 350 F for 10 to 12 minutes.

Steamed Quahogs with Tomatoes and Herbs

Serving: 4 portions

Ingredients:
3 lbs P.E.I. Quahogs
2 cups Chopped Tomatoes
3 oz White Wine
2 tbsp Minced Shallots
1 tbsp Minced Garlic
2 tbsp Chopped Herbs (such as dill,
chives, tarragon, and parsley)
2 tbsp Butter

Preparation:
Place the quahogs in a sauce pot with white wine, cover and steam until they are opened. Remove from the pot and allow to cool.

Remove the meat from the shells and chop coarsely.

Reduce the liquid that is left in the pot by half.

Separate the top and bottom of each shell and set aside.

Heat a medium size sauté pan to medium heat. Sauté the peppers, shallots, and garlic in the olive oil until translucent.

Add 1 cup of the steaming liquid and the lemon juice to the pan.

Reduce by half and set aside to cool.

Combine the chopped quahogs, the mixture from the pan, and all of the other ingredients that are left. Season with salt and pepper to taste.

Place some of the mixture into each half shell.

They can now be refrigerated for use later or cooked immediately.

Cook in a preheated oven at 350 F for 10 to 12 minutes.






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