Stuffies Stuffed Clam A New England Favorite Recipes

NEW ENGLAND STUFFED CLAMS (QUAHOGS)

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).

STUFFIES (STUFFED CLAM) A NEW ENGLAND FAVORITE

Steps:

• 1. **Note: I had a mix that was called "Clam Dip Spices" from Blue Crab, which I added instead of the oregano. I've listed oregano to use as a substitute.
• 2. Start with a broth: BE AWARE THIS SERVES ONE PERSON as a meal. Two sides for one. Double recipe but be sure to watch for sand inside those clams! Since I wanted to use a "fishy" type broth and didn't have one I created my own. I took the whole uncooked clam and scrubbed the outside, under cold water, really well to remove sand. I then put two cups of water in a large Dutch oven (I am doing this to allow the clam to pop and NOT let the sand IN the clam get into the broth. The clam should be able to pop freely and not be completely covered by the broth) To the water add dill, celery seed, lemon juice, chives, parsley, oregano (or BLUE CRAB'S Clam Dip Spice), pepper, and cooking sherry into a pan. I placed the CLEANED clam into the pot and simmered until the clam "popped". You can hear it! Remove clam CAREFULLY as there will be sand in the popped clam. Remove broth mixture from heat.
• 3. Rub-a-dub: I was surprised at how much sand was still in the shell, so I carefully removed it and proceeded to remove the clam and rinse under water. Take cleaned clam and dice and put in hot water mixture. Reserve Shell for baking.
• 4. Stuffing Mixture: I took the pan of broth and clam and added stuffing mix. I tossed well and made sure the stuffing was wet enough to shape. It should be quite wet, but not runny. If you add too much water you can always add stuffing. This is the point where I would add any sausage. I like to use the small cubes of Stove Top, so I can get a more uniformed stuffing.
• 5. Stuff those Puppies!: I then rinsed off the shells, piled the stuffing on and mounded. I then used a nice SMOKED paprika on top. There are spicy smoked paprika's (which I used). There is quite a bit of difference between plain and smoked paprika. Any extra stuffing you can always roll into balls on the baking sheet.
• 6. Bake and Eat: I put the stuffed shells on a pizza pan, the extra mounded on side. I baked at 350 until it was a bit brown but not overly so. All the ingredients are already cooked so there is no need for a long baking time. I say about 20 minutes should do it. If you do add the sausage, add some time for the sausage to cook a bit, about 8-10 minutes. DO NOT overcook. EAT AND ENJOY!
• 7. Presentation: This serves ONE person well for a meal. I would add a veggie or a salad. For the appetizer, one side of the clam should be sufficient for each person. Clip a fresh dill to go along side and always have extra lemon on hand.