Brooklyn Italian new yorker here likes them with oregano and parmasian but Your ideas and mine are basically the same. Keep 'm loose, chunky and simple and let the clams shine. Thanks Chef!
Tried many recipes. This one is the best by far and even better than the stuffed Quahogs I grew up with in Falmouth MA. He makes them with some added presentation skills that I lack but man they are perfect even if you simplify it a bit. The Chorizo ,Smoked Paprika and big chunks of clam are so important. The chunky bread is much better texture than the all bread crumb ones you normally buy at a restaurant or shop.
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Brooklyn Italian new yorker here likes them with oregano and parmasian but Your ideas and mine are basically the same. Keep 'm loose, chunky and simple and let the clams shine. Thanks Chef!
Tried many recipes. This one is the best by far and even better than the stuffed Quahogs I grew up with in Falmouth MA. He makes them with some added presentation skills that I lack but man they are perfect even if you simplify it a bit. The Chorizo ,Smoked Paprika and big chunks of clam are so important. The chunky bread is much better texture than the all bread crumb ones you normally buy at a restaurant or shop.
Stuffed Quahogs! woohoo! Great demonstration. I love these.
it's true you have a great video presents. and of course the food looks delicious...
Watching from Onset MA!
Good stuff!
I like the texture 2, I added real bacon bits
Seems like a waste of peppers in the end.... Stuffed clams look amazing! Thanks
"You Don't want to eat a Shell". -Chef
You need to make more videos.
Fabulous! Thank you so much for this video👍
In RI, they're called clam cakes, not fritters. Just saying!
Everything was OK till the sodium
Oh for Christ's sake these are an Italian-American Christmas Eve food it's not like you eat them every day!
The shells don't suck up the salt and I hope you are aware that there is a difference between salt and sodium!
No good