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Fire, Booze & Cherrystones…

Living Off The Land (& Sea)

If the thought of combining fire, booze and fresh seafood sounds like fun to you, this recipe is right up your alley.
This is a sophisticated dish that is a nice alternative to a traditional stuffed quahog. The sambuca imparts a subtle hint of sweetness, which balances out the heat, and the stuffing picks up a bit of smokiness from the grill. These are one of my all-time favorite ways to cook cherrystones.

You can prepare the stuffing in advance and freeze it – it will taste just as good.

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