Tim O'Toole's Famous Stuffed Quahogs |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version. 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®) |
1/2 cup margarine |
1/4 cup butter |
Directions:
1. Preheat 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 the sausage.
3. 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.
4. 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.
5. 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.
6. 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).
7. Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
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