Whenever JoAnn visits, she usually brings a couple of quahogs fresh from the Cape because she knows how much I enjoy them. In our landlocked upstate New York desert, we don’t get the privileges of quahogs or other sea delicacies, not that there’s anything very delicate about the quahog, which is basically a stuffed clam.
Odd as it might seem to some, I’ve never been a big fan of stuffing things, at least when it comes to food. There was something too precious about it – removing food and then mixing it up just to put it back in the original location. I can’t be bothered. Twice-baked potatoes, stuffed peppers, stuffed mushrooms – it’s all too fussy, and fussy = finished.
Over the years, however, I’ve come around to enjoy the stuffing – not in the doing but in the consuming – and the quahog is part of what brought me back into the stuffed fray. Andy also does a delicious stuffed pepper, and our friend Dolores makes a mean twice-baked potato.
I’m embracing the stuff now.
