Tim O'Toole's Famous Stuffed Quahogs

Directions

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.

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Reviews (8)

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14

chrissy

Jun. 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........." See more"

11

Cazuela

Sep. 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!..." See more"

9

MEL7ART

Aug. 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 linguiça (a milder Portuguese sausage ) o..." See morer chouriço. I was THRILLED to find this recipe. Will review on taste tomorrow. :-)"