Stuffed Quahogs

1. 1

   Step 1

   • a.Steam the Quahogs
   • b.Thoroughly scrub the outside of the quahog shells under cold running water to remove any sand or grit.
   • c.In a large pot or Dutch oven, bring 1 cup of water to a boil over high heat.
   • d.Add the scrubbed clams, cover the pot, and steam for 8-10 minutes, or until the shells have opened.
   • e.Using tongs, transfer the opened clams to a large bowl to cool. Discard any clams that did not open.
   • f.Carefully strain the broth from the pot through a fine-mesh sieve lined with cheesecloth to remove any grit. Reserve 1/2 cup of this clam juice for the stuffing.
2. 2

   Step 2

   • a.Prepare the Clam Meat and Shells
   • b.Once the clams are cool enough to handle, remove the meat from the shells. Finely chop the clam meat by hand and set aside.
   • c.Select 8 of the largest and deepest half-shells. Rinse them thoroughly to ensure they are clean and set them aside on a baking sheet.
3. 3

   Step 3

   • a.Cook the Stuffing Base
   • b.In a large skillet over medium heat, melt 3 tablespoons of the butter.
   • c.Add the crumbled linguica and cook, breaking it apart with a spoon, until it is browned and cooked through, about 5-6 minutes.
   • d.Add the finely chopped onion and celery to the skillet. Sauté for 5-7 minutes until they have softened.
   • e.Stir in the minced garlic and red pepper flakes, and cook for 1 minute more until fragrant. Remove the skillet from the heat.
4. 4

   Step 4

   • a.Combine and Stuff
   • b.Preheat your oven to 375°F (190°C).
   • c.In a large mixing bowl, combine the chopped clam meat, the cooked linguica mixture from the skillet, panko breadcrumbs, chopped parsley, 1/2 teaspoon of paprika, salt, and black pepper.
   • d.Pour in the 1/2 cup of reserved clam juice and mix until everything is well combined. The mixture should be moist enough to hold together, but not soggy. Add more clam juice, a tablespoon at a time, if it seems too dry.
5. 5

   Step 5

   • a.Bake and Serve
   • b.Generously mound the stuffing mixture into each of the 8 reserved half-shells arranged on the baking sheet.
   • c.Melt the remaining 1 tablespoon of butter and drizzle it evenly over the tops of the stuffed quahogs.
   • d.Sprinkle the remaining 1/2 teaspoon of paprika over the top for color.
   • e.Bake for 15-20 minutes, until the stuffing is heated through and the tops are golden brown and slightly crispy.
   • f.Serve immediately with fresh lemon wedges on the side for squeezing over the top.

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