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.

Scotty
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Notes

If quahogs are unavailable, you can use large chowder clams.

Tips

To prepare in advance, you can wrap the prepared stuffed clams in foil to bake later. If you bake them wrapped in foil, they will have a softer texture than those baked uncovered.

Nutrition Facts

350.3 calories; 11.2 g protein; 23.7 g carbohydrates; 43.4 mg cholesterol; 901.2 mg sodium. Full Nutrition

Reviews (20)

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Most helpful positive review

Rating: 5 stars
06/15/2010
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...... Read More
(23)
24 Ratings
  • 5 star values: 24
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2010
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...... Read More
(23)
Rating: 5 stars
08/18/2010
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.:-) Read More
(15)
Rating: 5 stars
09/27/2010
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! Read More
(14)
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Rating: 5 stars
09/24/2011
I'm from New Bedord MA and I have to say that these are really good. I used turkey chourico and they were still awesome. Read More
(11)
Rating: 5 stars
09/22/2010
serving this for dinner for the family. i love it! from n dighton mass. Read More
(10)
Rating: 5 stars
06/10/2011
I've made these myself many time. The only thing I do double or triple the recipe and I also add 1# of bacon and chopped green or red pepper. Also add crushed red pepper fopr alittle extra hotness. Read More
(8)
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Rating: 5 stars
08/17/2012
Almost identical to the simple quahog stuffie recipe I learned as a kid and a good base recipe to improvise with. We use either Bells stuffing or bake our own seasoned bread croutons. We finely chop the onions (or shallots) and add finely chopped bell peppers as well. Sometimes we use other types of sausage such as Italian or Mexican. We usually press a couple garlic cloves into it. If we use canned clams we add the clam juice and reduce the water by that much. You can basically do anything with this recipe. It's a keeper. Read More
(5)
Rating: 5 stars
04/29/2012
Loved these!! Had them as hordourves 3 nights in a row...only changes were using linguica instead of chourico because it is milder...next time might use half of each sausage. Also used only 3/4s of the amount of stuffing. Read More
(5)
Rating: 5 stars
09/07/2013
Geesh This is the way to cook a good ole Fasion portuguese style stuffed quohog. You could omit the chorise and add a few pinches of crushed red pepper to taste with linguica instead of chorico. I use a 1/4 lb of fresh ground pork for flavor and fry up in a skillet with the linguica out of the casing and add to the mixture instead of cooking the linguica in water(looses flavor. I am originally from Fall River Ma where the true blue Portuguese peeps are from:) ENJOY! Read More
(5)