Recipe: Hilda's Stuffies and Quahog Stuffies (and how to shuck a quahog) for Lynda, MA

Hi Lynda:-) Here are two recipes for stuffed quahogs. I have not tried either one. If you decide to try one of these recipes, let us know how it turned out.

HILDA'S STUFFIES (STUFFED QUAHOGS)
Recipe courtesy Emeril Lagasse
Yield: 6 servings

8 quahog or chowder clams
6 tablespoons butter, at room temperature
2 tablespoons minced garlic
Kosher salt and freshly ground black pepper
8 ounces chopped chorizo sausage
1/2 cup minced onions
1/4 cup minced celery
1/4 cup minced green peppers
Emeril's Essence, for seasoning, recipe follows
1 cup dried fine bread crumbs
3 tablespoons chopped fresh parsley
1/4 cup reserved steaming liquid
1/2 cup grated Parmigiano-Reggiano
Aluminum foil or butchers twine
Chopped parsley, for garnish

Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.

Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.

In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.

Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.

Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.

Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.

EMERIL'S CREOLE SEASONING (ESSENCE)
Source: New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
Yield: about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

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QUAHOG STUFFIES
Source: Bethany Mascena

12 quahogs, washed well
1/4 cup white wine (or water)
2 tablespoons olive oil
1/2 pound Italian sausage (sweet or hot), removed from casing and crumbled
4 cups coarsely chopped stale bread (crusts removed)
1/2 cup minced onion
1/2 cup minced fennel
1/4 cup minced sweet red pepper
1/4 cup minced green pepper
1/4 cup minced celery
3 tablespoons fresh parsley
1 teaspoon dried thyme
1 teaspoon crushed red pepper
Salt and pepper, to taste

Preheat oven to 350 degrees F.

Combine quahogs and wine in a large pot, bring to boil, cover and cook until clams are just open. Cool, drain, reserving broth. Remove clams from shells, saving 12 shell halves. Chop clams coarsely and set aside. Strain broth through coffee filter and set aside. Heat the olive oil in a saute pan and brown sausage.

In a food processor, combine the clams, broth, and sausage with remaining ingredients and process until well blended. Taste to check seasonings. Divide mixture and scoop into the 12 shell halves. Bake for approximately 30 minutes. Yield: 12 servings

HOW TO SHUCK A QUAHOG:
Place quahogs in a large pot over medium heat with water just covering them. As quahogs slowly open, remove them from the water. Allow to cool. Using a knife, slit the sides to fully open the clam. Scoop out the insides and reserve with juice in a separate bowl.