I love stuffed quahogs (pronounced "cohogs"). I've messed with stuffed quahog recipes for years and I make a pretty good stuffed quahog. It's basically chopped clams mixed with some breading, packed into big clam shells and baked. Oh, I add some olive oil and clam juice and Old Bay and usually serve with a pinch of paprika.
I had planned to stuff some quahogs the other night but my timing was off and decided I'd do them another time. I had smeared some skewered chicken with gremolata and olive oil to have over some pasta for dinner. It's kind of like a parsley/garlic/lemon zest pesto. It's great on chicken. I had a ton of this mixture left over and I just hate throwing stuff away.
So I decided to go ahead and do the stuffed quahogs and, as my stuffing, I'd just mix up chopped clams and bread crumbs with the left over gremolata mixture. I added some clam juice until the stuffing had a "sandy" texture. I packed it loosely into some clam shells and baked them for about 15 minutes in a 350° oven. Just to heat them through and brown the bread crumbs a little bit.
Turns out they were hands down the very best stuffed quahogs I've ever had anywhere.
I have never had a quahog. Sounds delish, though! I am going to have to try it.
ReplyDeleteHappy holidays!
You can use canned chopped clams for this dish too! They're perfectly good.
DeleteThank you Wolfie. Happy holidays!