Food & Cooking Recipes Ingredients Seafood Recipes Stuffed Quahogs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 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). Ingredients 1 baguette, crusts removed and insides cut into ¼-inch dice (about 4 cups) ¼ pound chorizo, chopped into ¼-inch dice 10 quahogs (about 5 pounds) ⅓ cup olive oil 10 garlic cloves, chopped (about ¼ cup) 2 onions, finely chopped (about 3 cups) ½ teaspoon crushed red-pepper flakes 2 large eggs 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh oregano 2 tablespoons finely chopped fresh flat-leaf parsley Freshly ground black pepper 2 tablespoons unsalted butter, cut into small pieces Directions 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. Cook's Notes Quahogs are found mainly off the eastern coast of the United States; steamer clams may be used instead. Rate it Print