CLAMS:Stuffed Clams

By á-4084

Ingredients

• 20 fresh large quahog clams (about 10 pounds)
• 1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
• 1 large onion, chopped (about 2 cups)
• 3 teaspoons seafood seasoning
• 1 package (14 ounces) herb stuffing cubes
• 1 cup water
• Lemon wedges, optional
• Hot pepper sauce, optional

Details

Preparation time 75mins
Cooking time 95mins
Adapted from tasteofhome.com

Preparation

Step 1

1 Add 2 in. of water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open.

2 Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams.

3 Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl.

4 Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup.

5 Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake 15-20 minutes or until heated through. Preheat broiler.

6 Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Yield: 10 servings (3 clams each).