New Stuffed England Quahogs Recipe

Clean and shuck clams

Rinse quahog shells under cold running water, scrubbing to remove grit. Place clams in a bowl of cold salted water for 20–30 minutes to purge sand, then drain and rinse.

Reserve clam liquor and shuck

Set a large pot with a steamer basket over 1 inch of simmering water. Steam the clams, covered, until shells open, about 6–8 minutes. Discard any that remain tightly closed. Using a small knife or shucking tool, carefully open each clam, reserving the cooking liquid (clam juice) into a heatproof bowl. Remove clams from the bottom shell and set meat aside on a plate. Keep bottom shells for stuffing; rinse and pat dry. Chop the clam meat coarsely and set aside.

Sweat vegetables

Preheat oven to 375°F (190°C). In a sauté pan over medium heat, melt 4 tbs butter with 1 tbs olive oil. Add the finely diced onion and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the stuffing

Increase heat to medium-high and add the chopped clam meat to the pan. Sauté 1–2 minutes just to warm through. Stir in white wine (if using) and cook until most liquid evaporates, about 1 minute. Remove pan from heat and stir in chopped parsley, thyme, sage, lemon zest, hot sauce, breadcrumbs, and grated Parmesan. Mix thoroughly. Slowly add 1/2 cup reserved clam juice (or stock) and mix until the breadcrumbs are evenly moistened but not soggy. Add beaten egg, season with 1 tsp salt and 1/2 tsp black pepper, and mix to bind. Taste and adjust seasoning.

Adjust texture

If stuffing seems too wet, add up to 1/4 cup more breadcrumbs; if too dry, add up to 2 tbs more clam juice or melted butter. The final stuffing should hold together when pressed but not be mushy.

Fill shells

Arrange the reserved bottom shells in a baking dish so they sit level (use crumpled foil to stabilize if needed). Spoon a generous tablespoon of stuffing into each shell, pressing lightly to compact. Mound the stuffing slightly above the rim of the shell—each should be well filled but not overflowing crazily. Repeat until all shells are filled.

Top and bake

Drizzle or dot each stuffed shell with a little melted butter (about 1/2 tsp per shell) to encourage browning. Cover the baking dish loosely with foil and bake at 375°F (190°C) for 12 minutes. Remove foil and bake an additional 6–8 minutes until the tops are golden and the stuffing is heated through and slightly crisp on top.

Finish

Remove from oven and let rest for 2 minutes. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over the stuffed quahogs.

Serve hot. Offer additional hot sauce or lemon on the side. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 350°F (175°C) oven until warmed through.