Tim O'Toole's Famous Stuffed Quahogs

Tim O'Toole's Famous Stuffed Quahogs

11 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Scotty
Recipe by  Scotty

“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.”

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Ingredients

Adjust Servings

Original recipe yields 24 stuffed clams

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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 (11)

Rate This Recipe
chrissy
18

chrissy

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
12

Cazuela

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
12

MEL7ART

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. :-)

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 23.7 g
  • 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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