Ingredients
12 large clams or quahogs
salt and ground black pepper , to taste
2 Tbsp. olive oil
1/4 cup butter
1 large onion , minced
1 red bell pepper , minced
3 cloves garlic , minced
1/2 cup Portuguese chouriço , diced
3 Tbsp parsley , freshly chopped
1/4 tsp Portuguese allspice
1/2 tsp red pepper flakes
6 slices sandwich bread (makes about 2 cups)
1 egg , beaten
Instructions
Preheat oven to 350°F.
Scrub clam shells to remove any debris.
Fill a deep, wide skillet with about 1/2 inch of water, and bring to a boil over medium heat. Add the quahogs in one layer and cover. Steam the clams for about 4-5 minutes. As soon as the shells open, remove the clams from the skillet, and discard any that don’t open. Retain the cooking liquid and rinse out the skillet before proceeding to step 6.
Next, remove the clam meat, but not the adductor muscle portion that attaches the two halves of the shell (this is tough). Chop the meat into small pieces. Reserve 12 clam shells for step 9.
Into the same skillet, add the olive oil, butter, bell pepper, chourico (or dry chorizo) and onions, and cook over medium heat for 2 minutes until the onions and bell peppers soften. Then, add the garlic and saute for another minute or two before removing the skillet from the heat.
In a large bowl cover the bread with 1/2 cup of the reserved cooking liquid from the quahogs. With your hands, push the bread down into the liquid completely submerging it. Allow to sit for a few minutes to soak up the liquid. Drain and excess and, with your fingertips, break the bread apart to form a fine meal. The mixture should be moist enough to stick together, but not too wet. If needed, add more clam liquid or more breadcrumbs.
Add in the chopped quahog meat and the sautéed meat and vegetable mixture to the bowl.
Finally, add in the Portuguese allspice and red pepper flakes and mix to combine. Taste mixture and adjust the seasonings. Once the bread seasoning is to your liking, add in the beaten egg. Mix until completely combined.
Stuff the clam shells with a mounded scoop of clam stuffing. Sprinkle with some paprika then bake on a rimmed baking sheet until heated through – about 20-25 minutes.
Top with a pad of butter, a slice of lemon, and hot sauce on the side (optional).
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Join Jessica in this mouthwatering episode as she prepares a delicious stuffed quahogs that will tantalize your taste buds! Discover how to gather all the essential ingredients for this delightful recipe. Watch as clams are steamed to perfection, and onions, bell peppers, and chives are sautéed in a rich blend of olive oil and butter. The magic happens when clam meat is combined with seasonings and breading before being lovingly stuffed into clam shells. Baked until golden brown, these stuffed quahogs make for an irresistible dish perfect for any occasion!
00:00 – Introduction
00:010 – Ingredients Gathering
00:116 – Preheating the Oven
00:239 – Preparing the Clams
00:309 – Sautéing the Vegetables
00:403 – Combining Ingredients
00:542 – Stuffing and Baking
00:583 – Serving the Dish
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today we will be making a delicious stuffed quahogs first gather all the ingredients needed for the recipe click below for full recipe preheat your oven to 350° F to prepare for baking steam the clams until they open saute the onions bell peppers and chisso in olive oil and butter add the clams clam liquid and breading combine the clam meat sauteed mixture and Seasonings in a bowl stuff the clam shells and bake until heated through then serve [Music]