Tim O'Toole's Famous Stuffed Quahogs

Tim O'Toole's Famous Stuffed Quahogs

11
Scotty 33

"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."

Ingredients 1 h {{adjustedServings}} servings 350 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 901 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Tips & Tricks
Mom's Legendary Stuffed Hamburgers

These big beefy burgers have a savory bacon surprise in the center.

Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Footnotes

  • Cook's Notes
  • If quahogs are unavailable, you can use large chowder clams.
  • To prepare in advance, you can wrap the prepared stuffed clams in foil to bake later. If you bake them wrapped in foil, they will have a softer texture than those baked uncovered.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
chrissy
6/15/2010

thanks for this recipe i am portuguese from new england and i have not had these since i moved down south ...... they tasted just like i remember ...and again thanks......

Cazuela
9/27/2010

A taste of New England! I scored some big cherrystones at the Pike Place Market in Seattle, used Spanish chorizo and cornbread stuffing mix. Fantastic!

MEL7ART
8/18/2010

I reviewed solely based on smell, I admit it...I can't wait to eat these! I'm Portuguese and grew up in Massachusetts, whenever I had a quahog it always had linguiƧa (a milder Portuguese sausage ) or chouriƧo. I was THRILLED to find this recipe. Will review on taste tomorrow. :-)