|Preparation time||10 min|
|Cooking Time||45 min|
|Ready In||55 min|
|Level of Difficulty||Easy|
Portuguese stuffed quahogs, also known as stuffed clams, are a traditional dish from the coastal areas of Portugal and New England in the United States. The dish typically consists of chopped clams mixed with breadcrumbs, onions, garlic, and spices, then stuffed back into the clam shells and baked or broiled until crispy.
The filling can also include ingredients such as bacon, sausage, peppers, and chouriço, a Portuguese smoked sausage. Portuguese stuffed quahogs are often served as an appetizer or a main course, and they are a popular dish at summer barbecues and seafood festivals.
To make Portuguese stuffed quahogs, you'll need fresh quahog clams, which can be found at seafood markets or online. Once you have your clams, you'll need to shuck them and remove the meat from the shells. The filling is then prepared by combining the chopped clams with breadcrumbs, onions, garlic, and spices, along with any additional ingredients you'd like to include.
Once the filling is mixed, it is spooned back into the clam shells and baked or broiled until golden brown and crispy. Portuguese stuffed quahogs can be served hot or cold, and they pair well with a variety of sides and sauces, such as lemon wedges, hot sauce, or cocktail sauce.
Overall, Portuguese stuffed quahogs are a delicious and hearty dish that showcase the flavors of both Portugal and New England.
- Fill a large pot with 2 cups water and bring it to a boil. Add the clams to the boiling water.
- Reduce the heat to a simmer and let the clams steam for approximately 10 minutes, until the shells open.
- Remove the clam meat from the clams and mince the meat finely.
- Break apart the clam shells from their hinges.
- Preheat the oven to 350 degrees Fahrenheit.
- In a frying pan, melt the butter on medium heat and add the minced onion.
- Once the onions have softened add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, clam juice, and chopped chourico sausage.
- Let it cook for 4-5 minutes and stir it well. If the mixture is too dry, add more butter or clam juice.
- Lay the clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell.
- Sprinkle with the grated Parmesan. Bake for approximately 20-25 minutes, until the parmesan is browned on top.
- Take out of the oven and serve with lemon slices for extra flavor.