Ingredients1 h servings 350 cals
- 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.
- Cook's Notes
- If quahogs are unavailable, you can use large chowder clams.
- 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.
Per Serving: 350 calories; 23.2 g fat; 23.7 g carbohydrates; 11.2 g protein; 43 mg cholesterol; 901 mg sodium. Full nutrition
ReviewsRead all reviews 18
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......
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 sausa...
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!
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.
serving this for dinner for the family. i love it! from n dighton mass.
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 hot...
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...
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 3/4...