Tim O'Toole's Famous Stuffed Quahogs

5.0
(28)
24 Reviews
7 Photos

Classic stuffed quahogs were made with stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

Submitted by Scotty
Updated on January 27, 2024
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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
12
Yield:
24 stuffed clams
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Ingredients

Original recipe (1X) yields 12 servings

  • 4 cups water

  • 1 (16 ounce) package Portuguese chourico sausage links

  • 12 quahogs

  • 1 large onion, coarsely chopped

  • 1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft Stove Top)

  • ½ cup margarine

  • ¼ cup butter

Directions

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

  2. 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.

  3. 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.

  4. 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.

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

  6. 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).

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

Recipe Tips

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

To prepare these in advance, 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.

50 home cooks made it!

Nutrition Facts (per serving)

350 Calories
23g Fat
24g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 350
% Daily Value *
Total Fat 23g 30%
Saturated Fat 8g 39%
Cholesterol 43mg 14%
Sodium 901mg 39%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 11g 22%
Vitamin C 4mg 4%
Calcium 50mg 4%
Iron 4mg 24%
Potassium 244mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.