Recipes Midtown Oyster Bar QUAHOG STUFFIES

Quahog Stuffies Recipe

Name: Midtown Oyster Bars QUAHOG STUFFIES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups quahogs (chopped clams) or chopped clammed clams; 0.25 cups salt pork or pancetta, finely diced; 0.5 cups yellow onion, finely diced; 0.25 cups celery, finely diced; 2 tsp garlic, minced; 2 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves, chopped; 0.25 cups fresh or bottled clam juice; 1 cups dry breadcrumbs (preferably fresh or panko); 0.25 cups grated Parmesan cheese; 2 tbsp unsalted butter, melted; 1 each large egg, lightly beaten; 0.5 tsp freshly ground black pepper; 0.5 tsp kosher salt; 1 tsp fresh lemon zest; 12 each empty quahog or littleneck shells (cleaned) or small ovenproof ramekins; 2 tbsp soft butter for dotting; 2 tbsp breadcrumbs for sprinkle (optional); 1 tbsp chopped chives or parsley for garnish; 6 each lemon wedges for serving

inspired by

@midtownoysterbar

Mar 18 2026

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45m

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Serves 12

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Recipe information

Make Quahog Stuffies in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Stuffing

1. Prepare salt pork and aromatics

Preheat oven to 375°F (190°C). If using whole quahogs in shells, reserve shells and chop clam meat to measure 2 cups. In a medium skillet over medium heat, add diced salt pork or pancetta and cook until fat renders and pieces are crisp, about 4–5 minutes. Use a slotted spoon to transfer crisped pork to a bowl and leave about 1 tablespoon of rendered fat in the pan (drain excess if much).

2. Cook vegetables

Add the finely diced onion and celery to the skillet with the rendered fat. Sauté over medium heat until softened and translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove pan from heat and allow mixture to cool 2 minutes.

3. Combine stuffing

In a large mixing bowl combine chopped quahogs, cooked salt pork, sautéed aromatics, chopped parsley, thyme, lemon zest, grated Parmesan, and breadcrumbs. Pour in clam juice and melted butter. Add the lightly beaten egg, kosher salt, and black pepper. Mix gently until mixture is evenly moistened and holds together when pressed; if too wet, add up to 2 tablespoons additional breadcrumbs; if too dry, add 1 tablespoon more clam juice.

Assembling & Baking

4. Fill shells or ramekins

Arrange cleaned quahog shells (or small ramekins) on a baking sheet. Fill each shell or ramekin mounded with about 2 tablespoons of the stuffing (approximately 12 servings from quantities given). Press gently so stuffing adheres to shell. Dot each mound with a small piece of soft butter and sprinkle a little extra breadcrumb and Parmesan if using.

5. Bake

Bake in the preheated 375°F (190°C) oven until tops are golden and mixture is heated through, about 12–15 minutes. If you want a more gratinéed top, switch oven to broil for 1–2 minutes watching carefully to avoid burning.

6. Garnish and serve

Remove from oven and let rest 2 minutes. Garnish with chopped chives or parsley and serve warm with lemon wedges on the side. Serve immediately as an appetizer.

Quahog Stuffies Recipe

Recipe information

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Frequently paired with

Stuffing

Quahog Shells & Topping

Stuffing

1. Prepare salt pork and aromatics

2. Cook vegetables

3. Combine stuffing

Assembling & Baking

4. Fill shells or ramekins

5. Bake

6. Garnish and serve

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