Quahog Stuffies Recipe
Make Quahog Stuffies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stuffing
Quahog Shells & Topping
Method
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
- 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