filled mushrooms with crabmeat. You can use chopped dill instead of chopped parsley.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 24 stuffed clams |
Ingredients
- 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
Instructions
- Preheat the 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 sausage.
- 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.
- 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.
- Make stuffing according to package directions, using margarine and substituting the sausage/clam broth for water. There may be more broth than you need.
- 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).
- Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
- 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.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 901 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The absolute best I’ve ever had and I’m from Rhode Island, the Ocean State!
Great recipe and have made multiple times! Only recommendation is make sure you wash the shells good before putting in the pan. Otherwise the broth is too dirty to use in the stuffing. For a little twist and coloring add a green and red pepper. And for additional filler panko crumbs and corn flakes crushed in the processor .
I’m Tim O’Toole’s wife. Please don’t use margarine when you make these. Use butter. You won’t regret it.
I haven’t finished the recipe yet, but oh. My. Goodness!! It tastes delicious! I used clams we dug ourselves in Cape Cod. I can’t wait to stuff and bake them!!
Forget the stuffing, coarsely smash up ritz crackers. Nice and buttery. We made these with leftover shrimp cocktail too.
I’ve made this twice without any changes to the recipe. It’s so delicious!
These are the best!
I live on upper cape cod and the natives loved these!! The Chirico kicks it up just a notch the only change I made was the stove top stuffing, I used Pepperidge Farm Herb Seasoning Stuffing it’s less salty to me.. This will definitely be my go to!!
I’ve tried many recipes for stuffed quahogs and this is the best!
Grew up in Fall River, MA. Very similar to my mom’s recipe. Using Stove Top stuffing turned out to be a good idea.
Just like being back home in New England! I added cranberries to the stuffing, with great result
Made them pretty much to the specs of the recipe. Had a can of clams and added them for a more seafood stuffing. They were fantastic!!
Great recipe! So easy to make! I followed the recipe as written but I found it a little too salty and a little too wet – I’m thinking the culprit was the stuffing mix I used (Bell’s). I cut it with plain bread crumbs and that helped. Next time I will probably use unsalted butter to take a little more salt out, or will just use plain bread crumbs all the way instead of prepared stuffing mix.
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!
1.these are always a hit. Careful not to add too much Linguica. 2.Okay this time around instead of a whole onion I did half of a red onion with the other half of equal portion a mix of red and green bell pepper. also instead of linguica I used bacon with the same 16oz portion.
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.
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.
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.
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.
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!
serving this for dinner for the family. i love it! from n dighton mass.