Savory Stuffed Quahogs with Beer and Sausage
Indulge in these mouthwatering Savory Stuffed Quahogs, a New England classic that's perfect for any gathering! These delicious clams are filled with a savory mixture of linguica sausage, vibrant peppers, and rich spices, all brought together with a splash of beer for an extra layer of flavor. Whether you're celebrating a special occasion, hosting a Super Bowl party, or enjoying a summer cookout, these stuffed quahogs are a guaranteed crowd-pleaser. Serve them warm and watch as your guests dig in for seconds!
8
Servings
40
Calories
9
Ingredients
Ingredients
Quahogs
4 large (Steamed open)
Butter
1 tablespoon (Melted)
Red Pepper
1/2 (Chopped)
Vidalia Onion
1/2 small (Chopped)
Beer
1 (12 ounce) can
Linguica Sausage
3/4 cup (Ground or diced)
Seasoned Bread Crumbs
1 (6 ounce) box
Salt
1/2 teaspoon
Crushed Red Pepper Flakes
1 pinch (Or homemade pepper sauce)
Instructions
1
Begin by steaming the quahogs in a pot with a small amount of boiling water. Remove them from the heat as soon as the shells open, and let them cool slightly.
2
Carefully grind the steamed quahogs using a food processor or blender until finely minced.
3
Separate the shells and discard any broken pieces, keeping 8 perfect half shells for stuffing.
4
In a skillet, melt the butter over medium heat, then sauté the chopped red pepper, Vidalia onion, and ground linguica sausage. Cook until the vegetables are tender and the sausage is heated through.
5
Add the minced quahogs to the skillet and stir in the salt and crushed red pepper flakes. Mix well.
6
Pour in the beer and bring the mixture to a boil, allowing the flavors to meld for a few minutes.
7
Remove the skillet from the heat and fold in the seasoned bread crumbs, fluffing the mixture with a fork to combine it evenly.
8
Carefully pack the stuffing mixture into each quahog shell, pressing down slightly to ensure it holds together.
9
If not serving immediately, wrap the stuffed quahogs with plastic wrap and refrigerate until ready to cook.
10
When ready to serve, preheat your oven to 350°F (175°C). Place the stuffed quahogs on a baking sheet, adding a small pat of butter on top of each one, then bake for approximately 15-20 minutes or until heated through and golden brown on top.
Nutrition Information
2.25g
Fat
3g
Carbs
2.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Stuffed Quahogs?
Savory Stuffed Quahogs are a New England classic seafood appetizer featuring large clams filled with linguica sausage, peppers, and seasoned bread crumbs.
What type of sausage is used in this recipe?
This recipe uses 3/4 cup of ground or diced linguica sausage.
How are the quahogs initially prepared?
The quahogs are steamed in a small amount of boiling water until the shells open, then cooled and finely minced.
What role does beer play in the recipe?
A 12-ounce can of beer is added to the skillet and brought to a boil to help meld the flavors of the seafood and sausage.
Can I make these stuffed quahogs ahead of time?
Yes, you can prepare and stuff the shells, then wrap them in plastic wrap and refrigerate them until you are ready to bake.
How many servings does this recipe provide?
This recipe is designed to make 8 servings.
What vegetables are included in the stuffing?
The stuffing includes half of a chopped red pepper and half of a small chopped Vidalia onion.
What is the baking temperature for the quahogs?
The stuffed quahogs should be baked in an oven preheated to 350°F (175°C).
How long do the quahogs need to bake?
They should be baked for approximately 15-20 minutes until heated through and golden brown on top.
Should I use a food processor for the clams?
Yes, a food processor or blender is recommended to grind the steamed quahogs into a finely minced texture.
How many quahog shells do I need to keep?
You should keep 8 perfect half shells for stuffing after discarding any broken pieces.
Are these suitable for a Super Bowl party?
Yes, they are described as a guaranteed crowd-pleaser for events like Super Bowl parties or summer cookouts.
What provides the spicy kick in this recipe?
The heat comes from a pinch of crushed red pepper flakes or homemade pepper sauce, combined with the savory linguica.
What specific type of onion is recommended?
The recipe specifies using half of a small Vidalia onion.
How much butter is used to sauté the vegetables?
One tablespoon of melted butter is used to sauté the peppers, onions, and sausage.
What is the calorie count per serving?
Each serving contains approximately 40 calories.
When should I remove the quahogs from the steam?
Remove them from the heat immediately as soon as the shells open to prevent overcooking.
Is there an extra step before putting them in the oven?
Yes, add a small pat of butter on top of each stuffed shell before baking to ensure they become golden brown.
What region is this dish famously associated with?
This dish is a classic from the New England region.
Can I substitute the red pepper flakes?
Yes, you can use homemade pepper sauce as a substitute for the crushed red pepper flakes.
What kind of bread crumbs are required?
One 6-ounce box of seasoned bread crumbs is used to bind the stuffing.
How much protein is in one serving?
There is 2.25g of protein per serving.
What is the fat content for this recipe?
Each serving contains 2.25g of fat.
How many carbohydrates are in each stuffed quahog?
Each serving contains 3g of carbohydrates.
What is the time category for this recipe?
This recipe is categorized as taking less than 60 minutes to prepare.
How do I ensure the stuffing stays in the shell?
Pack the mixture carefully into the shell and press down slightly to help it hold together.
What should I do with the liquid in the skillet?
The beer should be brought to a boil to meld the flavors before adding the bread crumbs.
How many large quahogs do I need?
You will need 4 large quahogs for this recipe.
What is the best way to incorporate the bread crumbs?
Remove the skillet from the heat and fold in the bread crumbs, fluffing with a fork to combine evenly.
Is this recipe good for summer gatherings?
Absolutely, it is noted as being perfect for summer cookouts and outdoor celebrations.