**Stuffed Quahogs: A Savory Delight from the Sea**
Delight your palate with the irresistible Stuffed Quahogs, a culinary masterpiece originating from the shores of Portugal. These tender and succulent clams, also known as Quahog or Littleneck clams, are meticulously stuffed with a savory breadcrumb filling, resulting in a harmonious blend of flavors and textures. Embark on a culinary journey as we delve into two exquisite variations of Stuffed Quahogs: the classic Portuguese-style recipe, enriched with the flavors of linguica, chourico, and aromatic herbs, and the modern seafood stuffing, featuring a medley of shrimp, scallops, and crab, enveloped in a creamy seafood sauce. Prepare to tantalize your taste buds with this delectable seafood dish, perfect for any occasion.
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.
HILDA'S STUFFIES (STUFFED QUAHOGS)
Steps:
- Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.
- Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.
- In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.
- Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.
- Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.
- Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
STUFFED QUAHOGS- PORTUGUESE STYLE
These are the best stuffies ever. This recipe was posted in the Providence Journal, submitted by Barbara in Bristol, RI. This recipe tastes just like the one my Mom use to make. Thanks Barbara for sharing!
Provided by Lou Ann Marques
Categories Seafood Appetizers
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Open quahogs, placing meat and juice in separate bowls. Save shells. Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy. Add ground or chopped quahogs. In oil, saute onion, green pepper and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well. Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of margarine. Set in a pan and bake in preheated 375 degree oven for about 25 minutes or until heated through. Optional: You may add ground chorico sausage to onion while sauteing.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Fresh Ingredients: Use the freshest ingredients possible for the best flavor. Look for plump, juicy quahogs and fresh, flavorful vegetables.
- Seasoning: Don't be afraid to season your quahogs generously. Salt, pepper, garlic, and paprika are all great options.
- Cooking Time: Be careful not to overcook the quahogs. They should be cooked until they are just tender, about 5-7 minutes.
- Serving: Serve the quahogs immediately with your favorite dipping sauce. They are also great as an appetizer or main course.
Conclusion:
Stuffed quahogs are a delicious and easy-to-make seafood dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family. So next time you're looking for a new and exciting seafood recipe, give stuffed quahogs a try. You won't be disappointed!
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