Stuffies (Stuffed Quahogs)

QSis

Grill Master
Staff member
Gold Site Supporter
I cheated and used canned chopped clams (not minced), and picked up the big shells from the beach. Ran them through the dishwasher first.

Lee

Lee’s Version of Stuffies (Stuffed Quahogs)

Makes 6 large stuffed shells

Ingredients
1 mini baguette (or half loaf French bread)
3 tbsp. extra-virgin olive oil
1/2 lb. linguiça (Portuguese sausage), finely chopped
3 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
2 large mild variety jalapenos
3 cans chopped clams

½ cup clam juice
3 tbsp. finely chopped flat-leaf parsley
3 tbsp. fresh lemon juice
1 teas. Frank’s hot sauce
½ teas. Worcestershire
6 tbsp. butter, cut into pats
Salt and freshly ground black pepper
6
large quahog half shells
Paprika and lemon wedges


Method
Heat oven to 275°. Pulse bread in food processor into fine crumbs. Transfer to a baking sheet and bake, tossing often, until dried, 15 minutes; set aside.

Raise oven heat to 425°. Heat oil in a large skillet over medium heat. Add sausage, garlic, celery, onions, and peppers; cook until soft, 10 minutes. Add clams, clam juice, parsley, lemon juice, Tabasco, and worcestershire; bring to a boil. Reduce heat to medium-low; add butter. Add bread crumbs and salt and pepper to taste; stir.

Divide stuffing between shells. Bake on a baking sheet until browned, 22-­25 minutes. Sprinkle with paprika; serve with lemon wedges.

Recipe is based on one in The New England Clam Shack Cookbook by Brooke Dojny (Storey, 2003); first published in Saveur in Issue #104 url http://www.saveur.com/article/Food/Stuffies accessed February 25, 2009

 

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Cooksie

Well-known member
Site Supporter
You're getting all gourmet on us :smile:. I love it! That is one beautiful plate of food.
 

Johnny West

Well-known member
The stuffies we had last night came from Edgartown Seafood and were quite good. Matt was just saying he's going to make them for an appy at his restaurant this winter but use cherry stone shells and offer a small plate.

I'll see what I can do with your recipe when home. I saved some shells. Thanks.
 

Adillo303

*****
Gold Site Supporter
Lee, do you have room for a houseguest? Can I sign up for the 20 meal plan?

Just delish, no other words needed.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Let me show you my friend, Jan's (username "LeesBud"), stuffies! Best I've ever had!

She uses some canned clams and some fresh clams, which yield a great broth. And she puts Portuguese chourico in hers. She used Panko bread crumbs.

Not only were they beautiful, but they were spectacularly delicious! A home run!

Lee
 

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Johnny West

Well-known member
I keep forgetting about these Lee and will try them when I get back on my feet. There is no shortage of fresh clams in the NW.

I like your hat. :tiphat:
 

QSis

Grill Master
Staff member
Gold Site Supporter
That's Jan who is stuffing the clams.

Here's a picture of me on Kentucky Derby day, several years ago.

Lee
 

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Johnny West

Well-known member
I still like Jan's hat, and your's, too; perfect for Derby Day. I need to read more carefully.

I have some razor clams in the freezer that would go good with this recipe, I bet.
 

ChowderMan

Pizza Chef
Super Site Supporter
oh. I was wondering how one would stuff a clam....
but I see.

obtw, need less mint, more brown stuff (g)

who has a winna-winna-chickie-dinna oyster stew recipe?
my fish monger has fresh schucked oysters - I'm in!
 
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