Stuffed Quahogs
Submitted by rfox
New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minIf you’ve ever spent a summer afternoon on the Rhode Island shore, you’ve probably had a stuffie. And if you haven’t, well, it’s time to fix that.
Quahogs (that’s “ko-hogs” for the uninitiated) are big, briny hard-shell clams. Shuck ‘em, chop up the meat, and cook it down with sauteed onions and mushrooms thickened with a touch of flour. Pile that filling back into the greased shells and crown each one with buttery breadcrumbs.
Ten minutes in a hot oven and you’ve got golden, bubbling stuffies that taste like a New England summer no matter what month it is.
Kitchen Tips
- Shucking quahogs takes some muscle. A sturdy clam knife and a thick kitchen towel to protect your hand are essential gear.
- Save some clam liquor when you shuck. A splash added to the filling gives it that extra briny punch.
- Serve on a bed of rock salt to keep the shells from tipping over on the plate.
Ingredients
Directions
Shuck quahogs and chop meat.
Wash shells.
Cook mushrooms and onions until tender in butter.
Blend in flour and seasonings.
Add chopped clams and cook until flour is thickened, stirring constantly.
Grease clam shells and fill with mixture.
Blend butter and crumbs and sprinkle over filling.
Bake in 400℉ (200℃) oven for 10 minutes.
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