Tim O'Toole's Famous Stuffed Quahogs

Stuffed quahogs are large clam shells with chopped clams, spicy sausage, and stuffing mix in this easy variation on an East Coast classic.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 350 Calories

Ingredients

• 4 cups water
• 1 large onion, coarsely chopped
• 1 (16 ounce) package Portuguese chourico sausage links
• 12 quahogs
• 0.25 cup butter
• 0.5 cup margarine
• 1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove T

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Step 3

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 sausage.

Step 4

Bring broth back to a simmer and add quahogs; cook until they open, 5 to 10 minutes. Remove quahogs; reserve the broth. Remove cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.

Step 5

Place 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 and blend about 5 seconds; stir into meat mixture.

Step 6

Make stuffing according to package directions, using margarine and substituting the sausage/clam broth for water. There may be more broth than you need.

Step 7

Mix 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).