Chef Tim O'Toole's Signature Stuffed Quahogs

Indulge in a savory treat with these exquisite stuffed quahogs. Large clam shells are filled with a delectable combination of chopped clams, flavorful spicy sausage, and classic stuffing mix, creating a variation of the renowned East Coast delicacy.

Ingredients

4	cups water
1	(16 ounce) package Portuguese chourico sausage links
12	quahogs
1	large onion, coarsely chopped
1	chicken-flavored bread stuffing mix (such as Kraft Stove Top)
½	cup margarine
¼	cup butter

Instructions

• 1. Begin by preheating the oven to 350 degrees F (175 degrees C).
  2. In a saucepan, bring 4 cups of water to a boil over high heat. Add Portuguese chourico sausage links and simmer over medium heat for 10 minutes. Remove the sausage links from the broth, keeping the broth aside. Proceed to remove the casings from the sausage.
  3. Return the broth to a simmer and carefully add the quahogs. Cook until the shells open, which should take around 5 to 10 minutes. Once the quahogs are cooked, extract the meat from the shells. Separate the shell halves and wash them if needed.
  4. Combine the sausage and quahog meat in a food processor, pulsing until finely chopped for approximately 12 seconds. Transfer the mixture to a bowl. Process the chopped onion for about 5 seconds and then incorporate it into the meat mixture.
  5. Prepare the chicken-flavored bread stuffing mix according to the package instructions. Use margarine and substitute the water with the reserved sausage and clam broth. Note that you might have more broth than required for the stuffing.
  6. Mix the prepared stuffing with the sausage, clam, and onion mixture. Fill the empty clam shell halves with the stuffing mixture and top each with a small pat of butter, around a third of a teaspoon.
  7. Arrange the filled shells on a baking pan and bake in the preheated oven until the tops turn golden brown, typically taking 15 to 20 minutes.

Jul 20, 2024