Tim OTooles Famous Stuffed Quahogs

Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.

Step: 3

Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.

Step: 4

Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.

Step: 5

Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.

Step: 6

Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).

Step: 7

Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Per Serving: 350 calories; protein 11.2g; carbohydrates 23.7g; fat 23.2g; cholesterol 43.4mg; sodium 901.2mg.

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