Pat Ossen grew up on Cape Cod, where her family owned the general store on Craigville Beach Road. She can remember the long summer days working at the store and going down to the beach after a winter ocean storm to pick up dozens of scallops that had been washed ashore. Her father made scallop pie, scallop stew, fried scallops and/or baked scallops so often that she could not even look at another scallop for years.
After graduating from Barnstable High School, Pat completed her education in Boston and was the office manager for several dental practices. She and her husband returned to the Cape as full-time residents in 2004. And yes, she now enjoys scallops once again.
Here is Pat’s recipe for Baked Stuffed Quahogs a la Ossen. For those of you who don’t know what a Quahog is, it’s a very large clam.
Over the next few months we will be posting a sampling of recipes from “The B.A.R.S. Book of Favorite Shellfish Recipes”. These recipes are from members of the B.A.R.S. Board of Directors, their families, friends, and associates. The cookbook includes Appetizers, Soups, Main Courses, Desserts and This & That. There are helpful cooking hints throughout this very unique Cape Cod cookbook.
“The B.A.R.S. Book of Favorite Shellfish Recipes” is available for $17.00 by clicking this link to the B.A.R.S. website . http://shellfishing.org. All proceeds from this cookbook go to scholarships and the promotion of the BARS Mission Statement.
For further information on BARS and its Mission Statement go to http://shellfishing.org/.
Now enjoy these fabulous Cape Cod inspired recipes.
Baked Stuffed Quahogs A La Ossen
24 quahogs, steamed and chopped
1 cup butter
1 small onion, chopped
1 clove garlic, minced
½ package lingucia or chorizo (or more if desired)
½ cup Italian bread crumbs
Dash of white wine
1/3 cup Parmesan cheese
Salt to taste
Saute butter, onion, garlic, and sausage meat, mixing well. Add quahogs. Mix in the breadcrumbs, Parmesan cheese, ½ tsp. salt and pepper and a dash of white wine. Mix well till the consistency is sticky. Place mixture into clean clam shells, top with a piece of bacon. Bake about 10 to 15 minutes or until bacon is crisp. Serve with lemon and/or hot sauce.
Bon Appetit!!!!!
Marveous Mavens 