Best Hildas Stuffies Stuffed Quahogs Recipes

HILDA'S STUFFIES

Hilda's Stuffies image

Provided by Emeril Lagasse

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2/3 cup chopped chorizo sausage
1/2 cup chopped onions
2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup chopped green peppers
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon chopped parsley
16 Qailhog clams, shucked and chopped. Reserve the shells fully intact
1 tablespoon Creole mustard
1/2 cup to 3/4 cup bread crumbs
1 cup garlic butter sauce, hot
1 cup sizzled leeks (julienned leeks, lightly fried)
2 tablespoons brunoise red peppers
2 tablespoons chopped parsley

Steps:

Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.

BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)

Baked Stuffed Quahogs or Clams (Rhode Island Style) image

Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!

Provided by Golden Sunflower

Categories Summer

Time 1h10m

Yield 24 stuffies, 24 serving(s)

Number Of Ingredients 8

Ingredients

12 large quahogs or 12 large clams, in their shells
1 (16 ounce) bag herb seasoned stuffing mix, Pepperidge Farm
2 stalks celery, diced
1 medium onion, diced
1/2 cup butter
1/2 cup white wine
1 -2 tablespoon Old Bay Seasoning
3 -4 cups clam juice, includes reserved from clams

Steps:

Preheat oven 350 degrees.
Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
Enjoy!