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Tim O'Toole's Famous Stuffed Quahogs Recipe

Recipe by: Scotty

"Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
  • 3Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
  • 4Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
  • 5Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
  • 6Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
  • 7Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Footnotes
  • Cook's Notes
  • If quahogs are unavailable, you can use large chowder clams.
  • To prepare in advance, you can wrap the prepared stuffed clams in foil to bake later. If you bake them wrapped in foil, they will have a softer texture than those baked uncovered.
Ingredients
  • 12 servings
  • 350 cals
  • 4 cups water
  • 1 (16 ounce) package Portuguese chourico sausage links
  • 12 quahogs
  • 1 large onion, coarsely chopped
  • 1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
  • 1/2 cup margarine
  • 1/4 cup butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    350
    18%
  • Fat:
    23.2
    36%
  • Carbs:
    23.7
    8%
  • Protein:
    11.2
    22%
  • Cholesterol:
    43
    14%

Based on a 2,000 calorie diet

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