Quahog Chili Recipes

THE BEST CLASSIC CHILI RECIPE

Steps:

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

SPICY STUFFIES (STUFFED QUAHOGS)

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
• In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
• In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS

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.

RHODE ISLAND STUFFED QUAHOGS

Steps:

• 1. In a large pot, add the quahogs, water, wine and bay leaf.
• 2. Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside.
• 3. In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
• 4. Add the herbs. Cook 1 minute.
• 5. In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
• 6. Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
• 7. Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge

QUAHOG CHILI

Steps:

• Saute onion in oil for 3 minutes over medium heat.
• Add garlic and pepper and saute until onions are translucent and soft (about 10 minutes).
• Add tomatoes, seasonings, and simmer until thick (about an hour).
• Taste, and adjust salt, pepper, and chili powder if necessary.
• Add clams, beans and simmer for an additional 10 minutes.