Stuffed Quahogs

By arthurlemay

Ingredients

• 1 dozen quahog clams
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 ounces Italian sausage, chopped
• 1/2 cup onions, diced
• 1/4 cup celery, diced
• 1/4 cup red pepper, diced
• 1 cup bread crumbs
• 2 tablespoon parsley, chopped
• Pinch red pepper flakes
• 8 tablespoons garlic butter (see recipe)
• 1/4 cup Parmigiano-Reggiano cheese

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Preheat the oven to 375 degrees.

Bring a large pan of salted water (1/4 full) to a boil. Add the clams and cover. Cook the clams for about 6-8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pan and place on a parchment-lined sheet pan. Pry the shells apart, then sever the hinge muscle and discard the top shell. Remove the clam meat and chop, set aside. Reserve 8 of the shells for stuffing. Place the empty shells on a parchment lined baking sheet.

In a sauté pan, render the sausage until cooked. Add the onions, celery and the peppers. Sauté for 4 minutes then remove from the heat. Stir in the parsley and check seasoning.

Fill thevreserved clams shells with the chopped clam meat and top each clam with 1 tablespoon of the garlic butter. Then place the bread crumbs over the butter. Using your hands,pat the breading firmly into the clam shell. Top with the cheese.

Bake in an oven set to 375 degrees for 8 to 10 minutes.
Remove from the oven. Place the clams on a platter and serve immediately.