QUAHOG STUFFING RECIPES

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STUFFED QUAHOGS RECIPE | BON APPÉTIT



Stuffed Quahogs Recipe | Bon Appétit image

These buttery, breadcrumb-stuffed clams taste like summer vacation.

Provided by Betsy and Kristine Larsen

Yield Makes 12-16

Number Of Ingredients 9

10 lb. quahog or topneck clams, scrubbed
8 oz. stale soft white sandwich bread, torn into 1" pieces (about 7 cups)
1 green bell pepper, ribs and seeds removed, coarsely chopped
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small onion, coarsely chopped
6 Tbsp. unsalted butter, divided
¾ tsp. kosher salt, plus more
1 tsp. crushed red pepper flakes
Paprika and lemon wedges (for serving)

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.

BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE) RECIPE ...



Baked Stuffed Quahogs or Clams (Rhode Island Style) Recipe ... 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!

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

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!

Nutrition Facts : Calories 135.2, FatContent 4.7, SaturatedFatContent 2.6, CholesterolContent 13.8, SodiumContent 445.7, CarbohydrateContent 18.7, FiberContent 0.8, SugarContent 2.9, ProteinContent 3.6

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