Stuffed Quahogs, Tosca's

By arthurlemay

Ingredients

• 12 quahog clams
• 1 tablespoon olive oil
• 8 ounces Italian sausage
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/4 cup diced celery
• 2 tablespoons garlic, minced
• 1 cup bread crumbs
• 2 tablespoons parsley, chopped
• 1/4 cup white wine
• 1 pinch crushed red pepper flakes
• 1/4 cup grated Parmigiano-Reggiano cheese
• 8 tablespoons garlic butter (see recipe)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees.

Bring a pan of saltedwater to a boil. Add the clams and cover. Cook the clams for 6-8 minutes or until the shells open (discard any clams that do not open).

Remove th clams and pry the shells apart, then sever the hinge muscle and discard the top shell. Remove the clam meat, chop and set aside. Reserve 8 shells for stuffing.

In a saute pan over medium heat, render the sausage for 6-9 minutes. Add the onions, celery and red pepper. Saute for 2 minutes. Stir in the garlic and the wine, saute for 2 minutes, then remove from heat. Stir in the parsley and the bread crumbs and check seasoning.

Fill the reserved shells with the chopped clam meat and top each with a tablespoon of the garlic butter, then place 1/4 cup of the breading over the butter. Using your hands, pat the breading firmly onto the clam shell. Top with the cheese.

Place the stuffed clams on a baking sheet and bake for 8-10 minutes or until the stuffing is bubbly and browned.

Remove quahogs from the oven, place on a platter, garnish with parsley and serve hot.