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scoot35

Stuffed Quahogs

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I went out yesterday and raked up 300 real nice clams in 90 minutes(Back, shoulders, arms and knees are feeling it today). I have a great spot in the seasonal grounds where I can work my a$$ off for a short time and really load up. I ended up with 3 dozen cherrystones, 125 little-necks and the rest top-necks.:drool:

I decided to make the cherrystones into stuffy's. I have a couple of recipes similar to SIM's in the recipe section but this time I wanted to try and make them in the enclosed shell. Once they are stuffed you tie the shells closed with twine or wrap them in foil. Does anybody think I need to adjust the recipe at all or will the same one work both ways? Other recipes are also encouraged. Thanks

 

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Funny you ask, cause I was in the seafood market yesterday for some ground beef, and I saw they had them made like that. SOMEHOW, they were able to have them such that the shells were still attached at the hinge. I guess it takes some careful very short/light steaming and then some careful shucking such that the hinge stays intact.

 

I would think that the stuffing recipe (whatever one you decide to go with) wouldn't be any different whether on the half or in the hinged/tied/foiled shells. Only difference may be is they won't get that nice browned "crust" on top like they do on the half.

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I'm going to try these for the first time tomorrow.

 

Picked up a doz little necks.

 

Figure I'll steam them open, cool, and chop up the meat, reserving the broth.

 

toast up some crumbs, sweat some onion, celery, red pepper, seasonings, etc, and mix int he meat, and stuff, bake. Simple, right?

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I use portagee sweet bread (1lb) chopped up, not bread crumbs, also chop up and fry a chunk of linquicia, along with onion, peppers, garlic, in butter and add to the bread crumbs, steam open , shuck, and chop the clams, quick fry, save liquid from steaming and strain, add clams and some liquid to bread mix, pile stuffing on clam shell halves, I don't close them so you get the crunch top, not sure of quantities on ingredients, play it by ear, bake until crispy on top, at 350 or so about 25 min ? serve with lemon/lime wedges and hot sauce, this was about 15lbs of hogs in the shell I think


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I'm going to try these for the first time tomorrow.

Picked up a doz little necks.

Figure I'll steam them open, cool, and chop up the meat, reserving the broth.

toast up some crumbs, sweat some onion, celery, red pepper, seasonings, etc, and mix int he meat, and stuff, bake. Simple, right?

 

Sounds good, but that is more of a clams casino type thing as opposed to stuffed quahogs. Stuffed quahogs have a lot more bread crumbs in them, and little necks would be way too small to make them with. You really need clams that the shells are at LEAST 2 1/2 inches (preferably even larger) across to get enough stuffing in them. I mean, you COULD do it with the smaller littlenecks, but it is better to have larger clams for that.

 

The clams casino, just a dusting of breadcrumbs on top, if any at all.

 

And some bacon or prosciutto in the casino adds a nice touch, and a bit of lemon juice.

 

For example:

 

Stuffies:

 

[img=

 

Clams Casino:

 

p><p>  <a href=http://www.stripersonline.com/image/id/2641681/width/275/height/183' alt='183'>

 

Those pics of casino are okay, but I would have the ham product diced

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Thanks for the input. I'm going to close the shells to see if it stays a little more moist. I will be also making deviled clams and Clams casino in the next few nights so I will have the crunchy topping on those. Just trying a different spin on an old classic.

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Update.

Clams came out awesome. I should have taken a picture. The stuffing cooked down a little more being sealed in the shell and foil. They were really moist and full of flavor. I will try them again on the open shell when I find more good sausage to see which I like better. Now to start 100 or so clams casino for tonight and tomorrow.

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