How To make Stuffed Quahogs
12 Quahogs
1 c Onion, chopped
4 oz Can mushrooms, drained
1/4 c Butter, melted
3 tb Flour
1 ts Salt
Black pepper 2 tb Butter, melted
1/2 c Dry bread crumbs
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 degree oven for 10 minutes.
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super delicious spicy ITALIAN STUFFED CLAMS
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Bea's Stuffed Quahogs
For those of you not from Massachusetts, a quahog is what most of you might call a clam. For us, clams are steamers so we call hard shell clams quahogs. Got it? Bea's stuffed quahogs are a classic Massachusetts appetizer, particularly at coastal seafood restaurants. Quahogs are steamed and chopped up then mixed with bread crumbs, bell pepper, garlic, linguica (or chorico if you can't get your hands on linguica), spices and of course the reserved liquid from cooking the quahogs. As we say here in Massachuetts, they are wicked good.
Stuffed Clams: The Perfect Recipe | Potluck Video
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We go to the aptly named The Clam to learn how to make their cherrystone stuffs.
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Stuffed Clams | Coastal with Byron Talbott
This week, on the season finale of Coastal, Byron is in Cape Cod, MA meeting up with Steve Hoxie. They're heading to one of Steve's favorite clamming spots to show Byron how to harvest quahogs for his recipe. FULL RECIPE BELOW.
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INGREDIENTS:
-1 cup of blonde beer to steam clams
-3 Quahog Clams (reserve shells for stuffing)
-1 1/2 cups soft bread crumbs
-2 to 3 Tbsp olive oil
-2 cloves minced garlic
-1 minced shallot
-1/4 cup chopped celery
-1 Tbsp diced red chili pepper
-1 tsp chopped thyme
-1 tsp chopped parsley
PROCESS:
-Chop your veggies (garlic, shallots, celery & chili pepper)
-Add to pot with a few tablespoons of olive oil
-Cook just until translucent
-Add quahogs and beer, let steam for 5 min or until the quahogs pop open
-Take quahogs out of the pot and pour the excess broth into a large bowl
-Extract the meat from the shell and reserve the shells for later
-Dice clam meat into chunks, small enough that they blend with the stuffing, but not so much that they're lost, add to the bowl with excess broth
-Add breadcrumbs, chopped parsley and thyme
-Salt and pepper to taste
-Break the shell so that the top and bottom are separate pieces
-Scoop out the stuffing and put it back into the shells
-Put them on a pan in the oven at 400F for about 10 to 15 mins or until the tops are brown
-Serve in the shell on top of a bed of salt mixed with a little bit of water
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Unveiling the tastiest Clam Stuffies recipe using Cherrystone Clams
In this video, we're unveiling the tastiest clam stuffies recipe using Cherrystone Clams. This recipe is a surefire way to impress your friends and family at your next potluck or dinner party!
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Clam Stuffies! (Cherrystone Clams from Whole Foods)
Buy 12 Cherrystone Clams to make 6 Stuffies.
Bake them in the oven on a tray at 350 degrees
for 7 to 8 minutes until they just open about ¼ inch.
Let them cool enough to handle then take a knife and
Cut the two muscles inside the clam to open.
Remove the clams and set aside. Cut of all the muscles
Off the shell and wash. Set aside!
To make the stuffing fry about 1/8 cup diced pancetta and
leave it in the pan. Then add 1 tsp. minced garlic and then
½ cup diced celery, ½ cup diced sweet onions and ½ cup
diced red bell pepper. Then add some dry herbs and a splash
of white wine. Then add about 1/8 cup clam juice.
Cook until soft then put them in a bowl.
In a separate bowl mix 2/3 cup of bread crumbs, ¼ stick of
melted butter, 1/8 cup fresh chopped parsley. lemon juice,
and 1/8 cup clam juice. Mix well and add to the veggies.
Chop your clams into ¼ inch. pieces and in a bowl add an equal
amount of stuffing to the clams and stuff the clam shells.
Sprinkle a bit more bread crumbs on top and bake at 400 degrees
until golden brown. About 30 to 35 minutes.
Serve with hot sauce and lemon wedges.
Enjoy!
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