A great summertime dish. Have them on the deck with your favorite Brew.



Spicy Stuffies (Stuffed Quahogs)




10 large live clams, Cherrystones or quahogs
Olive oil
6 ounces ground or diced chourico (Portuguese smoked sausage)
4 ounces diced white onion
4 ounces diced sweet bell pepper
3 1/4 ounces hot pepper relish
12 ounces plain croutons
1 ounce chopped fresh parsley
2 to 6 ounces plain breadcrumbs


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. You can also just use canned clam broth, available at your grocery store.

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 oil, chourico, onions, peppers, 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 breadcrumbs 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. If not browned to you liking slide them under a hot broiler for 2 minutes.The stuffies are now ready to be served.

Last edited by Goose (6/01/2016 7:39 am)