Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

Florence Alexander

1/2 lb. butter

2 onions, finely diced

1 small green pepper, finely diced

1 lb. linguiça, remove the casing and dice

Dash garlic powder

Salt and pepper

Freshly chopped parsley

Wedge of sharp cheddar, grated

1 1/2 qts. chopped sea clams

1 bag stuffing

Melt the butter and sauté the onions and peppers. Add the linguiça and cook until almost done. Add the stuffing and mix well. Add the clams and the seasonings and place in a casserole dish. Sprinkle the cheese over the top and bake at 350° for 45 minutes.

Serves 4.