Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Mark Silva

112 oz. sea clams

30 oz. Ritz crackers

11 oz. onion

3 oz. green pepper

10 oz. linguiça

5 oz. chouriço

2 oz. garlic

1/4 cup Parmesan cheese

1/2 cup white wine

1/2 tsp. crushed red pepper

30 sea clam or large quahog shells, thoroughly cleaned

Chop the sea clams. Rinse them thoroughly in fresh water to remove any small pieces of sand.

In a food processor, finely chop separately the Ritz crackers, onions, peppers, linguiça, chouriço and garlic.

Place the crackers, meat, vegetables, spices, wine and clams all together in a large bowl. Mix thoroughly and stuff the clam shells.

Cook 30 to 45 minutes in a pre-heated 350° oven until browned and cooked through.

Or microwave on high for 2 minutes and brown under a broiler.

Makes 30 stuffed clams