Hot Dogs at Home with the Hotdogman: Applegate Farms Organic Hot Dogs, Part 3

This is the third video in the Applegate Farms series. In this one, we cook and eat the yummy, organic hot dogs!

Hot Dogs at Home with the Hotdogman: Applegate Farms Organic Hot Dogs, Part 1

Little Miss and I went down to Earthfest in Boston a couple of weeks ago. We checked out the sights and sampled some Applegate Farms Organic Hot Dogs from the Applegate Farms bio fuel bus.

I also met Del Townsend- he's the bio fuel bus driver and head hot dog honcho for Applegate Farms' traveling road show.

I did a Hot Dog Story about our visit and Del liked it so much, he shipped me some hot dogs!

I video taped myself cooking up these dogs. I have some footage of me concocting three specialty toppings that would be great on any hot dogs and I share one of my "secret methods" to cooking delicious hot dogs anywhere. We also taste and give our opinions on the Applegate Farms Hot Dogs, and have a little fun.

This video is the first of three, check it out.

Steamers

Since I wrote about Quahogs, I felt I needed to give their cousins-the soft shell clam or steamer, some equal time. Soft shell clams live in the sand and mud near shore and you need to dig for them.

 After an hour or so, I had my basket nearly full. I left it in the water to let the clams clean themselves out.

 This is a lot of clams!

Into the pot....

...and all steamed up, ready to eat.

DELISH!

Stuffed Quahogs

Quahogs (pronounced KO-hogs) are a variety of clam that can be found in abundance on the shores of New England. We have a clamming license and we pluck a few dozen quahogs whenever we're at the shore. These aren't steaming clams, they're best eaten raw or in what we call "stuffies." Smaller quahogs can be eaten raw, but the larger ones are better suited to making "stuffies" or stuffed quahogs.

Rather than shuck the clams, I drop them on the grill on medium high heat until they open.

Then I clean out the meat...

I chop up a whole onion, a green or red pepper and a few stalks of celery.

I'll need these in a little while....

Chop up the clam meat and put it in a mixing bowl.

Saute the onion, pepper and celery.

Toss the saute in the bowl with the clams and stir it up.

Add a couple of cups of bread crumbs...

and empty the contents of the jar of salsa into the bowl.

Add two eggs to bind it all together and mix everything together.

I've put my shells on wax paper because I am going to freeze them.

Spoon the mixture into the shells...

VOILA! These "stuffies" are ready to go. You can pop them in the oven at 350 degrees for 20-25 minutes or freeze them.

Here they are all frozen.

These frozen stuffed quahogs are bagged and ready for the freezer. 

They make a great appetizer or "football snack." Just take out the frozen "stuffies" and bake for 20-25 minutes at 350 degrees. They are DELISH!