Stuffed Quahog Recipes

Andy · 01-02-2007, 04:40 PM

Here are a few Stuffed Quahog Recipes. Enjoy

Stuffed Quahogs

12 quahogs
1 cup onion, chopped
4 oz can mushrooms, drained
1/4 cup butter, melted
3 tablespoon flour
1 teaspoon salt
1 black pepper
2 tablespoon butter, melted
1/2 cup dry bread crumbs

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 until flour is thickened, stirring constantly. Grease clamshells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400-degree oven for 10 minutes.

Stuffed Quahogs (Chowder Clams)

30 Ritz crackers, crushed
1/3 c. melted butter
3 tbsps. Minced onion
2 tbsps. Worcestershire sauce
Garlic salt to taste
1 dozen quahogs
Paprika
Parsley
Bottled clam juice (optional)

Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic
Salt. Clean quahogs and put them through a meat grinder. Add to
Stuffing. Moisten lightly with some liquid from the quahogs or
With clam juice -- but don't have mixture too wet. Fill shells
and top with parsley and paprika. Bake on cookie sheet at 350
Degrees for 25 to 30 minute

ChuckA · 01-02-2007, 04:52 PM

We used that second receipe for stuffed clams .They were awesome Thanks ,Andy

Bryan A. · 01-03-2007, 09:38 AM

Another one I'll have to try.

markp860 · 01-03-2007, 01:57 PM

Did you steam the quahogs first to open them?????? and did you have to change the qty on the crackers to make more stuffing seems like 30 ritz crackers would not make a whole lot of stuffing for shells the size of quahogs

Andy · 01-03-2007, 03:38 PM

Shuck them, i use a clam knife...
Thats the amount of crackers it calls for you may use more if you wish...

halfpoint69 · 01-03-2007, 03:40 PM

i always steam NOT boil. use 2" of water, 1bay leaf in the bottom of the water when you steam. when they just crack open, drain the water from the open clams back into the broth,at the bottom of the pot. grind the clams(course). add left over liquid to steam pot. boil down... STRAIN!!! take the ground clam and add to fresh bread(cubed) 30 ritz(crushed)1 1/2 tblsp oregano,tyme,sage. minced/chopped garlic, celery, onion to taste. fold together. DONT make mush out of it. add 1/2 stick melted butter, left over broth. fold again. wash shells and coat with lite crisco(i know old fashioned). stuff softly like a virgin. paprika&black pepper on the top. either freeze or bake... i would go into more detail. but would take too long to type with one arm. if you need more info let me know!

01-02-2007, 04:40 PM	#1
Andy User Gallery Join Date: Sep 2006 Posts: 849	Stuffed Quahog Recipes Here are a few Stuffed Quahog Recipes. Enjoy Stuffed Quahogs 12 quahogs 1 cup onion, chopped 4 oz can mushrooms, drained 1/4 cup butter, melted 3 tablespoon flour 1 teaspoon salt 1 black pepper 2 tablespoon butter, melted 1/2 cup dry bread crumbs 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 until flour is thickened, stirring constantly. Grease clamshells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400-degree oven for 10 minutes. Stuffed Quahogs (Chowder Clams) 30 Ritz crackers, crushed 1/3 c. melted butter 3 tbsps. Minced onion 2 tbsps. Worcestershire sauce Garlic salt to taste 1 dozen quahogs Paprika Parsley Bottled clam juice (optional) Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic Salt. Clean quahogs and put them through a meat grinder. Add to Stuffing. Moisten lightly with some liquid from the quahogs or With clam juice -- but don't have mixture too wet. Fill shells and top with parsley and paprika. Bake on cookie sheet at 350 Degrees for 25 to 30 minute

01-03-2007, 09:38 AM	#3
Bryan A. NBS Member User Gallery Join Date: Jun 2006 Location: Westbrook CT Posts: 1,269	Another one I'll have to try. __________________ And the sea will grant each man new hope..............Christopher Columbus 2003 Parker 2530 "DORYMATE".......click the pic 1973 Seacraft 20SF 1970 Glastron V153 70hp EvinrudeFOR SALE

01-03-2007, 03:38 PM	#5
Andy User Gallery Join Date: Sep 2006 Posts: 849	Shuck them, i use a clam knife... Thats the amount of crackers it calls for you may use more if you wish... __________________ http://cthuntingnshooting.com/

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01-02-2007, 04:52 PM	#2
ChuckA User Gallery Join Date: Oct 2006 Location: Madison Ct Posts: 2,150	We used that second receipe for stuffed clams .They were awesome Thanks ,Andy

01-03-2007, 01:57 PM	#4
markp860 NBS Member User Gallery Join Date: Sep 2006 Location: Bristol, CT Posts: 135	Did you steam the quahogs first to open them?????? and did you have to change the qty on the crackers to make more stuffing seems like 30 ritz crackers would not make a whole lot of stuffing for shells the size of quahogs

01-03-2007, 03:40 PM	#6
halfpoint69 NBS Member User Gallery Join Date: Oct 2006 Posts: 121	i always steam NOT boil. use 2" of water, 1bay leaf in the bottom of the water when you steam. when they just crack open, drain the water from the open clams back into the broth,at the bottom of the pot. grind the clams(course). add left over liquid to steam pot. boil down... STRAIN!!! take the ground clam and add to fresh bread(cubed) 30 ritz(crushed)1 1/2 tblsp oregano,tyme,sage. minced/chopped garlic, celery, onion to taste. fold together. DONT make mush out of it. add 1/2 stick melted butter, left over broth. fold again. wash shells and coat with lite crisco(i know old fashioned). stuff softly like a virgin. paprika&black pepper on the top. either freeze or bake... i would go into more detail. but would take too long to type with one arm. if you need more info let me know!