Tim O'Toole's Famous Stuffed Quahogs

Tim O'Toole's Famous Stuffed Quahogs

14
Scotty 35

"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 servings 350 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • 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

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Directions

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  • Prep

  • Cook

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  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.

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.
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Reviews

14
  1. 15 Ratings

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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......

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 sausa...

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!

I'm from New Bedord, MA and I have to say that these are really good. I used turkey chourico and they were still awesome.

serving this for dinner for the family. i love it! from n dighton mass.

I've made these myself many time. The only thing I do double or triple the recipe and I also add 1# of bacon and chopped green or red pepper. Also add crushed red pepper fopr alittle extra hot...

Almost identical to the simple quahog stuffie recipe I learned as a kid, and a good base recipe to improvise with. We use either Bells stuffing or bake our own seasoned bread croutons. We finely...

Loved these!! Had them as hordourves 3 nights in a row...only changes were using linguica instead of chourico because it is milder...next time might use half of each sausage. Also, used only 3/4...

1.these are always a hit. Careful not to add too much Linguica. 2.Okay this time around instead of a whole onion I did half of a red onion with the other half of equal portion a mix of red and g...