STUFFED QUAHOGS RECIPE RECIPES
STUFFED QUAHOGS RECIPE - FOOD.COM
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.
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96.5, FatContent 6.2, SaturatedFatContent 3.7, CholesterolContent 19.6, SodiumContent 171.9, CarbohydrateContent 7, FiberContent 0.6, SugarContent 1.1, ProteinContent 3.5
BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE) RECIPE ...
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
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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STUFFED QUAHOGS RECIPE | BON APPÉTIT
These buttery, breadcrumb-stuffed clams taste like summer vacation.
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Reviews 5
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- Sprinkle clams with paprika and serve with lemon wedges for squeezing over.
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STUFFED QUAHOGS RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 96.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 96.5 per serving
- Bake in oven at 400 for 20 minutes.
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STUFFED QUAHOGS RECIPE | MARTHA STEWART
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).
From marthastewart.com
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- 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.
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NEW ENGLAND-STYLE STUFFED CLAMS (STUFFED QUAHOGS)
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.
From kitchendreaming.com
Reviews 4.8
Total Time 50 minutes
Category Appetizer
Cuisine American
Calories 127 kcal per serving
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Reviews 4.8
Total Time 50 minutes
Category Appetizer
Cuisine American
Calories 127 kcal per serving
- Top with a pad of butter, a slice of lemon, and hot sauce on the side (optional).
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RHODE ISLAND-STYLE CLAM STUFFIES RECIPE - MARY-FRANCES ...
Quahogs, also known as chowder clams, are the Godzilla of the bivalve kingdom. As big as a fist, their meat is full of briny flavor but can be a bit tough when cooked. The solution? Steam and chop the clam meat before folding it into a stuffing with good company: Portuguese linguiça, red bell pepper, garlic, and fresh herbs. Packed back into their shells and roasted, “stuffies” are a hearty way to enjoy quahogs and a staple of summer meals in Rhode Island.
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Total Time 45 minutes
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From foodandwine.com
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Total Time 45 minutes
Category Clam
- Divide stuffing among clam shells on prepared baking sheet (about 1/4 loosely packed cup each). Bake in preheated oven until tops are sizzling and golden brown, about 20 minutes. Divide stuffies among 8 plates; garnish with parsley sprigs, and serve immediately with lemon wedges.
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DAD'S FAMOUS STUFFIES RECIPE: HOW TO MAKE IT
The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! —Karen Barros, Bristol, Rhode Island
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Dinner
Calories 296 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Dinner
Calories 296 calories per serving
- Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce.
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STUFFED QUAHOGS- PORTUGUESE STYLE 2 | JUST A PINCH RECIPES
These are the best stuffies ever. This recipe was posted in the Providence Journal, submitted by Barbara in Bristol, RI. This recipe tastes just like the one my Mom use to make. Thanks Barbara for sharing!
From justapinch.com
Reviews 5
Category Seafood Appetizers
From justapinch.com
Reviews 5
Category Seafood Appetizers
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STUFFED QUAHOGS | CAPE COD LIFE
May 05, 2017 · 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.
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BAKED STUFFED QUAHOGS – NARRAGANSETT BEER
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From narragansettbeer.com
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BAKED STUFFED QUAHOGS – NARRAGANSETT BEER
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From narragansettbeer.com
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