Freezer Baked Stuffed Quahogsclams Recipes

NEW ENGLAND STUFFED CLAMS (QUAHOGS)

Steps:

• 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 finger tips, 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 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).

BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)

Steps:

• Preheat oven 350 degrees.
• Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
• Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
• In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
• Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
• Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
• Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
• Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
• A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
• I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
• Enjoy!

FREEZER BAKED STUFFED QUAHOGS/CLAMS

Steps:

• Remove steamed quahogs/clams from shells; wash and dry shells well, set aside.
• In food processor, process quahogs until finely chopped. Add crackers and veggies. Process until just combined.
• In a large skillet, melt butter over medium-high heat. Add quahog mixture and cook, stirring occasionally for 10 minutes.
• Heat oven to 350F. Place shells on baking sheet and divide mixture among shells. Season with paprika if desired. Bake 27 minutes or until hot and golden.
• Makes 24 stuffed shells. 8 shells per serving.

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• 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.
• 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).
• Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

EASY DELICIOUS STUFFED CLAMS

Steps:

• 1. (*Note: I save and freeze clam juice from canned clams that I use in different recipes. You may use the reserved juice of the drained clams plus one 8 oz. bottle of clam juice and enough water to equal 1 1/2 cups total.)
• 2. Drain clams in small strainer over a 2 cup measuring cup; set clams aside.
• 3. Add enough clam juice and water to the cup to equal 1 1/2 cups.
• 4. Pour clam juice into a microwavable bowl; add 4 tablespoons butter and 1 teaspoon old bay seasoning; cover bowl with lid or wax paper; microwave on high power for 3 1/2 minutes or until it begins to boil
• 5. Remove from microwave, add dry stuffing mix (and seasoning packet, if included;) stir well. Cover and allow to rest for 5 minutes.
• 6. Preheat oven to 375ºF.
• 7. Add clams to mixture; mix to combine well.
• 8. Spoon mixture into empty, clean clam shells. Place filled shells in a 9"X13" baking dish or on a rimmed baking sheet; set aside.
• 9. Place remaining 1 tablespoon butter in small microwavable cup; cover with small piece of wax paper or paper towel to prevent splatter; microwave on high power for 10 to 15 seconds to melt butter.
• 10. Brush or spoon butter evenly over each stuffed shell.
• 11. Lightly sprinkle each with a little extra old bay seasoning.
• 12. Bake at 375ºF for 30 minutes. Garnish as desired. Serve hot or warm. Cover and refrigerate leftovers.