COOKING QUAHOGS RECIPES

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:

• Pour water into a large pot to come 1" up sides; bring to a simmer. Add clams, cover pot, and steam until clams have opened, 8–11 minutes (discard any clams that don’t open). Drain clams and transfer to a colander. Rinse under cold running water to cool and remove any remaining grit. Remove clams from shells. Reserve 6 shells if using quahogs and 8 if using topnecks; discard remaining shells. Break shells at the hinge to separate sides.
• Meanwhile, pulse bread in a food processor until fine crumbs form. Transfer breadcrumbs to a large bowl; wipe out food processor. Pulse clams in food processor 3–4 times to coarsely chop. Add to breadcrumbs. Wipe out food processor again and pulse bell peppers and onion until finely chopped.
• Melt 4 Tbsp. butter in a large heavy pot over medium heat. Add bell pepper mixture and ¾ tsp. salt and cook, stirring often, until vegetables are very soft, 10–12 minutes. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add vegetable mixture to bowl with breadcrumb mixture and mix well; season with salt. Let stuffing cool.
• Position a rack in middle of oven; preheat to 450°. Melt remaining 2 Tbsp. butter in a small saucepan over medium-low heat. Fill each half shell with a generous heap of stuffing; arrange on a rimmed baking sheet. Brush with butter and bake until hot and beginning to turn brown in spots, 8–10 minutes.
• Sprinkle clams with paprika and serve with lemon wedges for squeezing over.