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
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).
