Entree: United States – Massachusetts (New England) – Stuffed Quahogs

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Total 1 hr 30 min

Ingredients

- 8 large quahogs, live (shucked yield approx. 10–12 oz (280–340 g) clam meat)
- 4 oz (115 g) chouriço (Portuguese chorizo), finely diced (about 1 link)
- 3 oz (85 g) salt pork or bacon, diced (about 3 slices)
- 2 tbsp (30 ml) olive oil, divided
- 4 tbsp (57 g) unsalted butter, plus 1 tbsp (15 g) for greens and 1/4 cup (60 ml) melted butter for topping
- 1 medium onion, finely chopped (about 1 1/2 cups / 150 g)
- 2 stalks celery, finely chopped (about 1 cup / 100 g)
- 1 small red bell pepper, finely diced (about 1 cup / 120 g)
- 3 cloves garlic, minced (about 9 g)
- 2 cups (100 g) fresh breadcrumbs (from day-old crusty bread)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) bottled clam juice (or reserved clam broth after steaming)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 1/2 cup (60 g) grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste (about 1/2–1 tsp salt / 2–4 g)
- 1 lb (450 g) small new potatoes, halved
- 1 tbsp (15 ml) olive oil for potatoes
- 8 oz (225 g) kale or collard greens, stems removed, roughly chopped
- 1 lemon, cut into wedges for serving

Instructions

Short Description:
Baked Stuffed Quahogs ("stuffies") are a New England classic of chopped local clam meat combined with breadcrumbs, herbs, rendered Portuguese chouriço (chorizo), and butter, returned to their shells and browned. This version is served as a complete main course on roasted new potatoes and sautéed kale.

Regional Notes:
This Massachusetts variation highlights large local quahogs and the area's Portuguese-American influence by using chouriço (Portuguese sausage) and salt pork for depth. Unlike simpler coastal appetizers, this recipe builds a starch (roasted new potatoes) and a green (sautéed kale) so the dish functions as an entree.

1. Preheat oven to 400°F (200°C). Toss the halved new potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp salt, and 1/4 tsp pepper; spread on a rimmed baking sheet and roast 25–30 minutes, turning once, until tender and golden.
2. While potatoes roast, steam the quahogs: place live clams in a large pot with 1/2 cup (120 ml) white wine and 1/2 cup (120 ml) water, cover, and heat over medium-high until clams open (5–7 minutes). Remove opened clams; reserve the steaming liquid by straining into a bowl and set aside. Cool slightly, remove top shells and collect the meat and large shell halves for stuffing. Coarsely chop clam meat.
3. In a large skillet over medium heat, render the chouriço and diced salt pork (or bacon) in 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter until the fat is released and pieces are browned, about 4–5 minutes. Transfer most of the fat to the pan (leave about 1 tbsp rendered for later).
4. Add the onion, celery, and red bell pepper to the skillet and cook in the rendered fat until softened, 6–8 minutes. Stir in the garlic and cook 30 seconds more.
5. Pour in 1/2 cup (120 ml) white wine and 1/2 cup (120 ml) strained clam steaming liquid or bottled clam juice; bring to a simmer and reduce by about half (2–3 minutes). Stir in lemon juice, oregano, thyme, and chopped parsley.
6. Remove skillet from heat and stir in breadcrumbs, chopped clam meat, 4 tbsp (57 g) butter, Parmesan (if using), and salt and pepper to taste; mix until stuffing is moistened but holds together. If stuffing seems too dry, add up to 2 tbsp (30 ml) reserved clam liquid or extra melted butter.
7. Arrange the reserved larger clam shells in a baking dish (or use small ramekins); mound the stuffing into each shell or dish, pressing lightly. Drizzle each with a bit of the 1/4 cup (60 ml) melted butter.
8. Bake stuffed quahogs in the preheated 400°F (200°C) oven 12–15 minutes until heated through and the tops are golden brown.
9. Meanwhile, sauté the greens: heat 1 tbsp (15 g) butter in a skillet over medium; add the chopped kale, a pinch of salt, and 1–2 tbsp (15–30 ml) water, cover and cook 3–5 minutes until wilted but still bright; finish with a squeeze of lemon.
10. To serve, spread roasted new potatoes and a bed of sautéed greens on four plates, place 2 stuffed quahogs per plate (or divide evenly), garnish with extra parsley and lemon wedges. Serve hot.