Tim O'Toole's Famous Stuffed Quahogs

Tim O'Toole's Famous Stuffed Quahogs
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    12 People
  • VIEWS
    85

Embark on a coastal culinary adventure with these savory stuffed quahogs. A delightful update on a classic, these are brimming with succulent seafood, flavorful sausage, and aromatic stuffing, all baked to golden perfection within their own shells.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    43 mg
  • Fiber
    1 g
  • Protein
    11 g
  • Saturated Fat
    8 g
  • Sodium
    901 mg
  • Sugar
    3 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 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. (15 minutes)

Image Step 03
03 Step

Recipe View 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. (15 minutes)

Image Step 04
04 Step

Recipe View 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. (10 minutes)

Image Step 05
05 Step

Recipe View Make stuffing according to package directions, using margarine and substituting the sausage/clam broth for water. There may be more broth than you need. (10 minutes)

Image Step 06
06 Step

Recipe View 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). (10 minutes)

Image Step 07
07 Step

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

For an extra layer of flavor, consider adding a splash of dry sherry to the stuffing mixture.
If you can't find chourico sausage, Portuguese linguica or even spicy Italian sausage make good substitutes.
Don't discard the cooking broth! It can be used as a base for seafood soups or stews.

Lamont Mitchell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 28 Ratings)
Total Reviews: (3)
  • Ova Kessler

    These stuffed quahogs were a hit at our family gathering! The combination of sausage and seafood was perfect.

  • Randi Cremin

    My kids loved these! A great way to get them to try seafood.

  • Vivian Rutherford

    I was a bit intimidated to make this at first, but the recipe was easy to follow and the result was amazing!

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