This recipe is based on one in The New England Clam Shack Cookbook by Brooke Dojny (Storey, 2003).
This is a favorite New England preparation for stuffed quahog clams.
Yield: serves 6-8
- 15 slices white sandwich bread
- 3 Tbsp. extra-virgin olive oil
- 3⁄4 lb. linguiça (Portuguese sausage), finely chopped
- 6 cloves garlic, finely chopped
- 2 ribs celery, finely chopped
- 1 small yellow onion, finely chopped
- 1 green bell pepper, cored, seeded, and finely chopped
- 2 1⁄4 cups chopped clams, preferably quahogs
- 3⁄4 cup clam juice or strained clam liquor
- 6 Tbsp. finely chopped flat-leaf parsley
- 3 Tbsp. fresh lemon juice
- 1 1⁄2 Tbsp. Tabasco
- 1 1⁄2 Tbsp. Worcestershire
- 6 Tbsp. butter, cut into pats
- Salt and freshly ground black pepper
- 16 empty large quahog half shells
- Paprika and lemon wedges
- Heat oven to 275°. Pulse bread in food processor into fine crumbs. Transfer to a baking sheet and bake, tossing often, until dried, 15–20 minutes; set aside.
- Raise oven heat to 425°. Heat oil in a large skillet over medium heat. Add sausage, garlic, celery, onions, and peppers; cook until soft, 12–15 minutes. Add clams, clam juice, parsley, lemon juice, Tabasco, and worcestershire; bring to a boil. Reduce heat to medium-low; add butter. Add bread crumbs and salt and pepper to taste; stir.
- Divide stuffing between shells. Bake on a baking sheet until browned, 22–25 minutes. Sprinkle with paprika; serve with lemon wedges.