Tim O'Toole's Famous Stuffed Quahogs recipe

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Ingredients

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®)
½ cup margarine
¼ cup butter

Nutrition Info

350.3 calories
carbohydrate: 23.7 g
cholesterol: 43.4 mg
fat: 23.2 g
fiber: 1.1 g
protein: 11.2 g
saturatedFat: 7.8 g
servingSize: -
sodium: 901.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring 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.

  3. Bring 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.

  4. Place 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.

  5. Make 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.

  6. Mix 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).

  7. Place the shells on a baking pan, bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Recipe Yield

24 stuffed clams

Recipe Note

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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