Connecticut Stuffed Quahogs
Large hard-shell clams chopped and mixed with breadcrumbs, bacon, and seasoning, then baked back in their shells until golden.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Baking sheet
- •Steamer pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 22
- protein
- 14
- calories
- 260
Instructions
- 1
Steam the quahogs (large hard-shell clams) in a large pot with an inch of water until they open, about 10 minutes. Save the broth and shells.
- 2
Chop the clam meat finely.
- 3
Cook the bacon in a skillet until crisp. Add the onion and celery, then saute until soft.
- 4
Stir in the chopped clams, breadcrumbs, parsley, pepper, and hot sauce. Moisten with a bit of the saved clam broth.
- 5
Spoon the mixture back into the saved half shells, mounding it slightly.
- 6
Preheat your oven to 375°F. Arrange the stuffed shells on a sheet pan.
- 7
Bake for 15-18 minutes until golden and heated through. Serve hot.
Chef's tips
Save some clean shells to fill with the stuffing for a classic look.
Storage
Refrigerate stuffed, unbaked shells up to a day; baked ones keep 2 days refrigerated.
Reheating
Reheat in a 375°F oven for about 10 minutes until warmed through.
Common mistakes to avoid
- •Overfilling the shells so they do not heat evenly
- •Using too little clam broth, which leaves the filling dry
Serving suggestions
Cooked Connecticut Stuffed Quahogs?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Connecticut
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
