Stuffed Quahogs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• 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.
• 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).
• Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Steps:

• Shuck quahogs and chop meat.
• Wash shells.
• Cook mushrooms and onions until tender in butter.
• Blend in flour and seasonings.
• Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
• Grease clam shells and fill with mixture.
• Blend butter and crumbs and sprinkle over filling.
• Bake in oven at 400 for 20 minutes.

Steps:

• Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.
• Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.
• In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.
• Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.
• Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.
• Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

Steps:

• Preheat oven to 300 degrees. Place cubed bread on a rimmed baking sheet. Toast until dry, about 15 minutes. Set aside.
• In a saute pan set over medium-high heat, cook chorizo, stirring occasionally, until fat is rendered and chorizo is lightly browned, about 4 minutes. Using a slotted spoon, remove chorizo from fat, and transfer to a paper-towel-lined plate. Blot dry, and set aside.
• Under running water, scrub clams clean. Place in a large stockpot, and add 2/3 cup water. Cover pot, and place over high heat. Steam until all clams have opened, about 10 to 15 minutes. Remove clams from pot, discarding any that do not open; strain broth through a paper-towel-lined fine strainer; set aside.
• Remove meat from shells. Chop into 1/4-inch pieces; set aside. Separate shells into halves; clean them thoroughly by boiling in a large pot of water for 5 minutes. Remove shells from pot; let cool.
• In a large saute pan set over medium heat, warm olive oil. Cook garlic, onions, and red-pepper flakes, stirring, until onions are soft and translucent, about 8 minutes. Let cool to room temperature.
• In a large mixing bowl, beat 1 cup reserved clam broth into eggs. Add onion mixture, clams, chorizo, and herbs; toss well. Add bread cubes. Fold together until just mixed. Season with pepper.
• Heat grill. Fill each clam shell with stuffing, about 1/4 to 1/3 cup filling per shell. Dot top of each filled shell with butter. Place quahogs, stuffing side up, on grill; cook, covered, for 10 minutes. Transfer to a serving plate; serve warm.

Steps:

• Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Steps:

• Preheat the oven to 400 degrees F.
• Heat a medium pot over high heat and bring 1 to 2 inches of water to a boil. Add the quahogs and cover the pan. Steam them until they open, at least 6 minutes. Discard any quahogs that do not open. Strain broth and reserve 1/4 cup. Remove the quahogs from the shells (leaving the shells intact; do not snap apart) and chop the meat.
• In a large skillet, heat the oil and butter over medium-high heat. Add the chourico, onions, and green pepper and cook until the vegetables soften, about 5 to 7 minutes. Add the chopped clam meat, lemon juice, and hot sauce and cook for 2 to 3 minutes more.
• In a large mixing bowl, pour the chourico mixture over the cubed bread and add the cilantro, parsley, red pepper paste, bread crumbs and clam broth. Mix gently, and then stuff the each clam shell with about 3/4 cup of clam stuffing. Wrap the clam shells in aluminum foil and bake until heated through, about 15 minutes. Serve immediately.

Steps:

• Steam open quahogs in a pot with a bit of boiling water. When the shells open they are done.
• Grind up quahogs using a Cuisinart or blender.
• Wash and break apart each shell into 8 half shells.
• Sauté chopped red pepper, chopped vidalia onion, ground linguica (sold this way or can be put into food processor), and minced quahogs in butter.
• Add salt and pepper sauce (pepper flakes).
• Add 1 (12 oz.) can of beer and bring mixture to a boil.
• Remove from heat and add box of stuffing mix. fluff with fork.
• Pack mixture into each quahog shell. Wrap with plastic wrap until ready to eat.
• Heat and add butter when ready to eat!