Dad’S Famous Stuffies
Ingredients
- 20 fresh large quahog clams (about 10 pounds)
- 1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
- 1 large onion, chopped (about 2 cups)
- 3 teaspoons seafood seasoning ⓘ
- 1 package (14 ounces) herb stuffing cubes ⓘ
- 1 cup water ⓘ
- Lemon wedges, optional
- Hot pepper sauce, optional ⓘ
Instructions
- Add 2 in. of water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open.
- Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams.
- Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl.
- Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup.
- Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler.
- Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce.
- Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.
Nutrition & Diet Analysis (per serving)
150
kcal
8% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
Contains
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).