Tim O'Toole's Famous Stuffed Quahogs8 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“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.” - by Scotty
Original recipe yields 24 stuffed clams
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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).
- Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Amount Per Serving (12 total)
- 350 cal
- 23.2 g
- 23.7 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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"
"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"
"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. :-)"
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