Search thousands of recipes reviewed by home cooks like you.

Tim O'Toole's Famous Stuffed Quahogs

Tim O'Toole's Famous Stuffed Quahogs

  • Prep

  • Cook

  • Ready In

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.

Ingredients {{adjustedServings}} servings

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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

chrissy
18
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
12
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
12
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 linguiça (a milder Portuguese sausage ) or chouriço. I was THRILLED to find this recipe. Will review on taste tomorrow. :-)