My backyard in summer is a catboat on the water. We swim to shore from the mooring, and if it’s low tide we go quahogging, which means standing knee deep in shallow water scrunching your toes into the sand until you feel the ridged round shape of a quahog shell. Isabel and a friend helped me, and I steamed the quahogs, saved the broth, and chopped up the meat with linguica. Then I sautéed it in olive oil with onions and garlic. Add panko, then a bit of broth if the mixture is dry, and stuff the mixture into the shells. Called “stuffies” by locals, stuffed quahogs are broiled for 5 minutes, until they turn crispy brown. Serve hot, sprinkled with a thin, sharp hot sauce like Cholula’s, or a thick Caribbean sauce like Matouk’s or Jump Up and Kiss Me. Hey, they’ll make you want to jump up and kiss me!
You can make your own Caribbean hot sauce with my recipe for Hoodoo Voodoo Hot Sauce.
Jennifer Trainer Thompson is the author of numerous cookbooks, including Hot Sauce! and The Fresh Egg Cookbook. She has been featured in Martha Stewart Living magazine and has written for Yankee, Travel & Leisure, the Boston Globe, the New York Times, and other publications. Thompson is the chef/creator of Jump Up and Kiss Me, an all-natural line of spicy foods. She lives in Western Massachusetts with her family and a flock of backyard chickens.
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