Stuffedquahogs Recipes

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TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS



Tim O'Toole's Famous Stuffed Quahogs image

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.

Provided by Scotty

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 12

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 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, Sodium 901.2 mg, Sugar 2.9 g

STUFFED QUAHOGS



Stuffed Quahogs image

The stuffing for these quahogs (hard-shell clams) includeschorizo, a spicy pork sausage, and gives a nod to a classicPortuguese dish, porco com ameijoas (pork with clams).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

1 baguette, crusts removed and insides cut into 1/4-inch dice (about 4 cups)
1/4 pound chorizo, chopped into 1/4-inch dice
10 quahogs (about 5 pounds)
1/3 cup olive oil
10 garlic cloves, chopped (about 1/4 cup)
2 onions, finely chopped (about 3 cups)
1/2 teaspoon crushed red-pepper flakes
2 large eggs
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces

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.

SPICY STUFFIES (STUFFED QUAHOGS)



Spicy Stuffies (Stuffed Quahogs) image

Provided by Food Network

Time 1h

Yield 10 stuffies

Number Of Ingredients 8

10 large live quahogs
4 ounces butter
6 ounces ground or diced chourico (Portuguese smoked sausage)
4 ounces diced white onion
3 1/4 ounces hot pepper relish
12 ounces plain croutons
1 ounce chopped fresh parsley
2 to 6 ounces plain breadcrumbs

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.

STUFFED QUAHOGS



Stuffed Quahogs image

Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer.

Provided by Kim127

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

12 quahogs
1 cup onion, chopped
1 (4 ounce) can mushrooms, drained and chopped
1/4 cup butter, melted
3 tablespoons flour
1 teaspoon garlic salt
black pepper
2 tablespoons butter, melted
1/2 cup dry breadcrumbs

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.

STUFFED QUAHOGS



Stuffed Quahogs image

Provided by Judy Shortsleeve

Categories     Appetizers/Snacks     Fish/Seafood

Number Of Ingredients 15

22 medium-sized quahogs
1/3 lb. Bacon ( cut into 1 ½- inch strips)
1 medium Onion (chopped)
2 stalks Celery (chopped)
1/4 cup Red bell pepper (chopped)
6 tbsp Butter (plus more for topping finished quahogs)
1/4 cup Olive Oil
1/3 cup fresh parsley (chopped)
Inexpensive white bread (cut into 1-inch cubes (use 1 slice for every 2 clams used))
1/2 tsp Black Pepper
1 Egg (beaten)
1 cup or more plain breadcrumbs
Lemon
Grated Parmesan cheese
Paprika

Steps:

  • Scrub the shell of the quahog with a brush to remove any dirt. Discard any cracked or open shells.
  • Place cleaned quahogs on a rimmed baking sheet and place in freezer for about one hour. Open the quahogs and save the meat and juice in a freezable container. Freeze quahogs until mostly frozen. (Or you can freeze the meat and juice for a later date. Just remove the container from the freezer and let thaw slightly.)
  • Clean any remaining meat and hinges from the shells. Place shells in a large pot of water and bring to a boil for 5 minutes. Remove from water, rinse and store in a plastic bag in the freezer.
  • Remove the container of quahogs with juice and the shells from the freezer. Rinse and dry the shells.
  • Fry bacon until it is about ¾ of the way cooked. Drain on paper towel and set aside.
  • Chop the frozen block of quahogs.
  • Heat 6 tablespoons of butter and ¼ cup of olive oil in a large skillet over medium heat. Saute onion, celery, and red pepper until the onions are transparent. Place quahogs on top of the onion, pepper, and celery mixture. Don't stir quahogs into mixture until they start to release their liquid. Then stir and add the chopped parsley. Cook for approximately 10 minutes or until the quahogs are cooked. Turn this mixture into a large bowl. Add the cubed bread, beaten egg, pepper, and a cup of breadcrumbs. Mix this together and add more breadcrumbs until the stuffing has the consistency of holiday stuffing.
  • Fill with stuffing to the top of a single shell. Make a little hole in the center of the stuffed quahog and place ¼ teaspoon of butter in the hole. Top each quahog with 5-6 drops of lemon juice, a light sprinkle of Parmesan cheese, a piece of bacon, and a sprinkle of paprika.
  • Quahogs should bake at 350 degrees for 15 minutes or until they are lightly browned on the top and hot. Serve with lemon.

BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)



Baked Stuffed Quahogs or Clams (Rhode Island Style) image

Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!

Provided by Golden Sunflower

Categories     Summer

Time 1h10m

Yield 24 stuffies, 24 serving(s)

Number Of Ingredients 8

12 large quahogs or 12 large clams, in their shells
1 (16 ounce) bag herb seasoned stuffing mix, Pepperidge Farm
2 stalks celery, diced
1 medium onion, diced
1/2 cup butter
1/2 cup white wine
1 -2 tablespoon Old Bay Seasoning
3 -4 cups clam juice, includes reserved from clams

Steps:

  • Preheat oven 350 degrees.
  • Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
  • Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
  • In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
  • Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
  • Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
  • Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
  • Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
  • A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
  • I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
  • Enjoy!

STUFFED QUAHOG, "STUFFIE"



Stuffed Quahog,

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 13

6 large quahog clams
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup chopped chourico (spicy Portuguese sausage), or chorizo
1/3 cup diced onion
1/3 cup diced green pepper
1/4 cup lemon juice
1 tablespoon Portuguese hot sauce (recommended: Gonzolves)
1/2 loaf Portuguese masa (sweet bread), cubed
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon masa de pimenta (red pepper paste)
1 1/2 cups white bread crumbs

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.

NEW ENGLAND STUFFED CLAMS (QUAHOGS)



New England Stuffed Clams (Quahogs) image

New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay and along the coastline is Southern Massachusetts and the Cape.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Appetizer

Time 50m

Number Of Ingredients 13

12 large clams ( or quahogs)
salt and ground black pepper (, to taste)
2 Tbsp. olive oil
1/4 cup butter
1 large onion (, minced)
1 red bell pepper (, minced)
3 cloves garlic (, minced)
1/2 cup Portuguese chouriço (, diced [See Note])
3 Tbsp parsley (, freshly chopped)
1/4 tsp Portuguese allspice ([See note])
1/2 tsp red pepper flakes ([see note])
6 slices sandwich bread ((makes about 2 cups))
1 egg (, beaten)

Steps:

  • Preheat oven to 350°F.
  • Scrub clam shells to remove any debris.
  • Fill a deep, wide skillet with about 1/2 inch of water, and bring to a boil over medium heat. Add the quahogs in one layer and cover. Steam the clams for about 4-5 minutes. As soon as the shells open, remove the clams from the skillet, and discard any that don't open. Retain the cooking liquid, and rinse out the skillet before proceeding to step 6.
  • Next, remove the clam meat, but not the adductor muscle portion that attaches the two halves of the shell (this is tough). Chop the meat into small pieces. Reserve 12 clam shells for step 9.
  • Into the same skillet, add the olive oil, butter, bell pepper, chourico (or dry chorizo) and onions, and cook over medium heat for 2 minutes until the onions and bell peppers soften. Then, add the garlic and saute for another minute or two before removing the skillet from the heat.
  • In a large bowl cover the bread with 1/2 cup of the reserved cooking liquid from the quahogs. With your hands, push the bread down into the liquid completely submerging it. Allow to sit for a few minutes to soak up the liquid. Drain and excess and, with your finger tips, break the bread apart to form a fine meal. The mixture should be moist enough to stick together, but not too wet. If needed, add more clam liquid or more breadcrumbs.
  • Add in the chopped quahog meat and the sautéed meat and vegetable mixture to the bowl.
  • Finally, add in the Portuguese allspice and red pepper flakes and mix to combine. Taste mixture and adjust the seasonings. Once the bread seasoning is to your liking, add in the beaten egg. Mix until completely combined.
  • Stuff the clam shells with a mounded scoop scoop of clam stuffing. Sprinkle with some paprika then bake on a rimmed baking sheet until heated through - about 20-25 minutes.
  • Top with a pad of butter, a slice of lemon, and hot sauce on the side (optional).

Nutrition Facts : ServingSize 1 stuffed clam, Calories 127 kcal, Sugar 1 g, Sodium 204 mg, Fat 9 g, SaturatedFat 4 g, Carbohydrate 8 g, Fiber 1 g, Protein 3 g, Cholesterol 30 mg

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Calories 165 per serving
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