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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 x ca. 450 g | Andouille Sausage; diced in 1/4" cubes |
| 1/2 Tasse | onion finely diced |
| 1/2 Tasse | Celery finely diced |
| 1/2 Tasse | green Pepper finely diced |
| 1/2 Tasse | red pepper finely diced |
| 5 x ca. 450 g | Whole Quahogs (makes 2 cups chopped, save shells) |
| 1/2 Teelöffel | red pepper flakes |
| 1/2 Teelöffel | sage |
| 1/2 Tasse | mozzarella shredded |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 4 Tasse | Rough Chopped Corn Bread |
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I haven't tried the following recipe, I just found it my Black Dog Tavern Catalog.
Open clams and chop, reserve liquid and shells. Saute sausage until crispy and drain off most of the fat. Add diced veggies to pan with sausage. Saute until tender. In a large bowl combine diced veggies, sausage, chopped clams, corn bread crumbs, cheese and seasonings. Add a little of the reserved liquid to make a well blended, not soggy, mixture. Clean shells and fill each half with clam mixture. Bake at 350 for about 15 minutes. Serve with lemon and lime wedges.
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