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Tim O'Toole's Famous Stuffed Quahogs
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious stuffed quahogs filled with chopped clams, spicy sausage, and stuffing mix - a tasty twist on a classic East Coast dish.
Ingredients:
  • 1 large onion, coarsely chopped
  • 4 cups water
  • 1 (16 ounce) package Portuguese chourico sausage links
  • 12 quahogs
  • 1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
  • 0.5 cup margarine
  • 0.25 cup butter
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • 1. Boil water vigorously. Drop in sausage links, lower heat to medium, and gently simmer for 10 minutes. Retrieve links from the flavorful broth, setting the liquid aside. Delicately peel casings off the sausages.
  • Simmer the broth and add the quahogs, cooking until they open in 5 to 10 minutes. Remove the quahogs and set aside the flavorful broth. Take out the cooked quahogs from the shells and separate the halves. Rinse the shells if needed.
  • Combine sausage and quahog meat in a food processor until chopped, approximately 12 seconds. Transfer mixture to a bowl. Then, pulse chopped onion in the processor for about 5 seconds and mix it into the meat mixture.
  • Prepare the stuffing as directed on the package, using margarine and swapping out water for the sausage/clam broth if needed. It's okay if you have extra broth.
  • Combine the stuffing with the sausage, clam, and onion mixture. Fill each clam shell half with the filling and place a small pat of butter (approximately a third of a teaspoon) on top of each.
  • Arrange the shells on a baking pan and bake in the oven until beautifully golden on top, about 15 to 20 minutes.

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