Tim O'Toole's Famous Stuffed Quahogs Good Recipes

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Tim O'Toole's Famous Stuffed Quahogs

"Classic stuffed quahog recipes used stale bread and plenty of seasoning. But my grandmother could have favored the pre-seasoned stuffing version on this modernized version."

Ingredients :

• four cups water
• 1 (16 ounce) bundle Portuguese chourico sausage links
• 12 quahogs
• 1 huge onion, coarsely chopped
• 1 (12 ounce) bundle chicken-flavored bread stuffing blend (including Kraft® Stove Top®)
• half of cup margarine
• 1/4 cup butter

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H

• Preheat oven to 350 tiers F (a hundred seventy five ranges C).
• Bring water to a boil over excessive warmness. Add sausage hyperlinks; reduce warmth to medium and simmer for 10 mins. Remove hyperlinks from broth; reserve the broth. Remove casings from the sausage.
• Bring the broth back to a simmer and upload the quahogs; cook dinner till they open, five to 10 mins. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
• Place the sausage and quahog meat into the bowl of a meals processor; technique until chopped, approximately 12 seconds, depending in your processor. Scrape aggregate right into a bowl. Add chopped onion to the processor; chop about five seconds. Stir in to the meat combination.
• Make the overall container of stuffing consistent with package deal instructions, the use of the margarine, and substituting the sausage/clam broth for water. There may be more broth than you want.
• Mix collectively the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and pinnacle every with a small pat of butter (about a third of a teaspoon).
• Place the shells on a baking pan; bake inside the preheated oven until toasty brown on pinnacle, 15 to 20 mins.

Notes :

• If quahogs are unavailable, you may use large chowder clams.
• To prepare earlier, you could wrap the organized stuffed clams in foil to bake later. If you bake them wrapped in foil, they'll have a softer texture than those baked uncovered.

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