AIR FRYER BAKED STUFFED CLAMS (QUAHOG)
There is nothing better for lunch than a stuffed clam, which makes for such a great and delicious meal! Kid-friendly and they cook up beautifully in the Air Fryer!
Provided by ForkToSpoon.com
Time 10m
Number Of Ingredients 1
Steps:
- Preheat your air fryer to 400 degrees F, air fryer setting, for about 5 minutes.
- Add your baked stuffed clams and air fry for another 5 minutes. Add additional time if frozen.
- Plate, serve and enjoy!
Nutrition Facts : Calories 32 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 91 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
TIM O'TOOLE'S 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.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g
SPICY STUFFIES (STUFFED QUAHOGS)
Provided by Food Network
Time 1h
Yield 10 stuffies
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
- In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
- In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.
STUFFED QUAHOGS
Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer.
Provided by Kim127
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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 about 10 minutes until flour is thickened, stirring constantly.
- Grease clam shells and fill with mixture.
- Blend butter and crumbs and sprinkle over filling.
- Bake in oven at 400 for 20 minutes.
STUFFED QUAHOGS
The stuffing for these quahogs (hard-shell clams) includeschorizo, a spicy pork sausage, and gives a nod to a classicPortuguese dish, porco com ameijoas (pork with clams).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Place cubed bread on a rimmed baking sheet. Toast until dry, about 15 minutes. Set aside.
- In a saute pan set over medium-high heat, cook chorizo, stirring occasionally, until fat is rendered and chorizo is lightly browned, about 4 minutes. Using a slotted spoon, remove chorizo from fat, and transfer to a paper-towel-lined plate. Blot dry, and set aside.
- Under running water, scrub clams clean. Place in a large stockpot, and add 2/3 cup water. Cover pot, and place over high heat. Steam until all clams have opened, about 10 to 15 minutes. Remove clams from pot, discarding any that do not open; strain broth through a paper-towel-lined fine strainer; set aside.
- Remove meat from shells. Chop into 1/4-inch pieces; set aside. Separate shells into halves; clean them thoroughly by boiling in a large pot of water for 5 minutes. Remove shells from pot; let cool.
- In a large saute pan set over medium heat, warm olive oil. Cook garlic, onions, and red-pepper flakes, stirring, until onions are soft and translucent, about 8 minutes. Let cool to room temperature.
- In a large mixing bowl, beat 1 cup reserved clam broth into eggs. Add onion mixture, clams, chorizo, and herbs; toss well. Add bread cubes. Fold together until just mixed. Season with pepper.
- Heat grill. Fill each clam shell with stuffing, about 1/4 to 1/3 cup filling per shell. Dot top of each filled shell with butter. Place quahogs, stuffing side up, on grill; cook, covered, for 10 minutes. Transfer to a serving plate; serve warm.
STUFFED QUAHOG, "STUFFIE"
Steps:
- Preheat the oven to 400 degrees F.
- Heat a medium pot over high heat and bring 1 to 2 inches of water to a boil. Add the quahogs and cover the pan. Steam them until they open, at least 6 minutes. Discard any quahogs that do not open. Strain broth and reserve 1/4 cup. Remove the quahogs from the shells (leaving the shells intact; do not snap apart) and chop the meat.
- In a large skillet, heat the oil and butter over medium-high heat. Add the chourico, onions, and green pepper and cook until the vegetables soften, about 5 to 7 minutes. Add the chopped clam meat, lemon juice, and hot sauce and cook for 2 to 3 minutes more.
- In a large mixing bowl, pour the chourico mixture over the cubed bread and add the cilantro, parsley, red pepper paste, bread crumbs and clam broth. Mix gently, and then stuff the each clam shell with about 3/4 cup of clam stuffing. Wrap the clam shells in aluminum foil and bake until heated through, about 15 minutes. Serve immediately.
FREEZER BAKED STUFFED QUAHOGS/CLAMS
These can be frozen in their shells and baked at a later time!
Categories Fish Other Other Fish Dinner Fish Dinner
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Nutritional Info Servings Per Recipe 3 Amount Per Serving Calories
BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)
Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!
Provided by Golden Sunflower
Categories Summer
Time 1h10m
Yield 24 stuffies, 24 serving(s)
Number Of Ingredients 8
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!
More about "how long to cook frozen stuffed quahogs recipes"
STUFFED QUAHOGS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Estimated Reading Time 2 minsServings 12-16
- Pour water into a large pot to come 1" up sides; bring to a simmer. Add clams, cover pot, and steam until clams have opened, 8–11 minutes (discard any clams that don’t open). Drain clams and transfer to a colander. Rinse under cold running water to cool and remove any remaining grit. Remove clams from shells. Reserve 6 shells if using quahogs and 8 if using topnecks; discard remaining shells. Break shells at the hinge to separate sides.
- Meanwhile, pulse bread in a food processor until fine crumbs form. Transfer breadcrumbs to a large bowl; wipe out food processor. Pulse clams in food processor 3–4 times to coarsely chop. Add to breadcrumbs. Wipe out food processor again and pulse bell peppers and onion until finely chopped.
- Melt 4 Tbsp. butter in a large heavy pot over medium heat. Add bell pepper mixture and ¾ tsp. salt and cook, stirring often, until vegetables are very soft, 10–12 minutes. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add vegetable mixture to bowl with breadcrumb mixture and mix well; season with salt. Let stuffing cool.
- Position a rack in middle of oven; preheat to 450°. Melt remaining 2 Tbsp. butter in a small saucepan over medium-low heat. Fill each half shell with a generous heap of stuffing; arrange on a rimmed baking sheet. Brush with butter and bake until hot and beginning to turn brown in spots, 8–10 minutes.
COOKING UP STUFFED QUAHOGS | WCAI'S "THE DAILY"
From wcaithedaily.wordpress.com
Estimated Reading Time 7 mins
RHODE ISLAND "STUFFIES" STUFFED CLAMS RECIPE - YANKEE MAGAZINE
From newengland.com
GRILLING IN THE NORTHEAST: GRILLED STUFFED QUAHOGS ...
From cookingwithbooks.net
HOW TO STEAM QUAHOG CLAMS PERFECTLY | MEN'S JOURNAL
From mensjournal.com
RHODE ISLAND-STYLE CLAM STUFFIES RECIPE - MARY-FRANCES ...
From foodandwine.com
STUFFED QUAHOGS | CAPE COD LIFE
From capecodlife.com
HOW TO STEAM A QUAHOG | OUR EVERYDAY LIFE
From oureverydaylife.com
BAKED STUFFED QUAHOGS - RECIPE | COOKS.COM
From cooks.com
STUFFED CLAMS ON THE GRILL - CHERYL WIXSON'S KITCHEN ...
From cherylwixsonskitchen.com
QUESTION: HOW LONG DO YOU COOK FROZEN STUFFED CLAMS ...
From donkeybakery.com
HOW TO COOK QUAHOGS | OUR EVERYDAY LIFE
From oureverydaylife.com
HOW TO COOK FROZEN BAKED STUFFED CLAMS - MONTALVOSPIRIT
From montalvospirit.com
PORTUGUESE STUFFED QUAHOGS - SIZZLING EATS
From sizzlingeats.com
HOW DO YOU COOK FROZEN STUFFED CLAMS? - SIMPLE AND ...
From villaroyaledowntown.com
AIR FRYER BAKED STUFFED CLAMS (QUAHOG) - FORK TO SPOON ...
From pinterest.com
HOW TO PREPARE AND COOK LARGE CLAMS | LIVESTRONG
From livestrong.com
HOW DO YOU COOK FROZEN STUFFIES?
From antonscafebar.com
BAKED STUFFED CLAMS "STUFFIES" - HUNGER THIRST PLAY
From hungerthirstplay.com
RONS STUFFED QUAHOGS - BIGOVEN
From bigoven.com
HOW TO REHEAT FROZEN STUFFED SHELLS - MONTALVOSPIRIT
From montalvospirit.com
10 BEST QUAHOG CLAM RECIPES | YUMMLY
From yummly.com
CAN YOU FREEZE QUAHOGS? | EHOW
From ehow.com
HOW TO COOK STUFFED QUAHOGS - ALL INFORMATION ABOUT ...
From therecipes.info
FROZEN BAKED CLAMS - THERESCIPES.INFO
From therecipes.info
HOW DO YOU COOK FROZEN STUFFIES?
From antonscafebar.com
MICROWAVE STUFFED CLAMS - RECIPE | COOKS.COM
From cooks.com
STUFFED QUAHOG 2-PACK – FISHERMAN'S MARKET SEAFOOD OUTLET
From fishmanmkt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love