Stuffed Quahogs
A savory baked casserole featuring creamy cheeses, hearty quahogs, beans, and spicy seasonings, perfect for seafood lovers and those craving comfort food with a flavorful kick.
Ingredients
- 1 c. chopped quahogs ⓘ
- 2 onions
- 2 cloves garlic
- 1 stick butter ⓘ
- 1 (16 oz.) box Bells stuffing ⓘ
- 2 (8 oz.) cans tomato sauce ⓘ
- quahog juice ⓘ
- parsley
- paprika
- 2 stalks celery ⓘ
- 1 tsp. crushed red pepper ⓘ
- 1 (19 oz.) can chickpeas, drained
- 2 Tbsp. olive oil ⓘ
- 2 Tbsp. tahini ⓘ
- 4 cloves crushed garlic ⓘ
- 1/2 c. lemon juice ⓘ
- salt ⓘ
- pepper ⓘ
- cumin ⓘ
- 1 can Hormel chili (hot) ⓘ
- 1 can refried beans ⓘ
- 1 tomato, chopped
- 1 small onion, chopped ⓘ
- 2 tsp. diced green chilies ⓘ
- 1 tsp. Tabasco sauce ⓘ
- 1 pkg. shredded Monterey Jack cheese ⓘ
Instructions
- Spread cream cheese evenly in an 8 x 8-inch foil pan or casserole dish.
- Mix the chopped quahogs, onions, garlic, butter, stuffing, tomato sauce, quahog juice, parsley, paprika, celery, crushed red pepper, chickpeas, olive oil, tahini, additional garlic, lemon juice, salt, pepper, cumin, chili, refried beans, chopped tomato, chopped onion, green chilies, and Tabasco sauce.
- Place the mixture on top of the cream cheese in the dish.
- Sprinkle shredded Monterey Jack cheese evenly over the top.
- Bake at 350°F for 30 minutes until bubbly and golden.
Tips & Substitutions
For a twist, consider adding crumbled bacon or sausage to the filling for extra flavor. If quahogs are unavailable, you can substitute with clams. To enhance the stuffing, use homemade breadcrumbs instead of packaged ones. Incorporating fresh herbs like thyme or oregano can elevate the dish further. Always taste and adjust seasonings before baking for the best results.
Serving Suggestions
Serve the stuffed quahogs with a fresh green salad or some crusty bread to soak up the delicious flavors. Pairing with a chilled white wine or a light beer can complement the richness of the dish beautifully. For a complete meal, consider side dishes like Souped-Up Rice or Barbecued Scalloped Potatoes to round out the experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the dish in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Quahogs contains roughly 1054 calories, with 16g protein, 35g carbohydrates, and 98g fat. It is an excellent source of dietary fiber (35% of the Daily Value), protein (32% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1169mg per serving (51% of the Daily Value).
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).
Frequently Asked Questions
Can I make stuffed quahogs ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just assemble it in the baking dish and refrigerate until you're ready to bake. Allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with other melting cheeses such as cheddar or mozzarella. These will give a similar creamy texture and flavor. For a sharper taste, try using pepper jack cheese for an extra kick.
Is this recipe suitable for vegetarians?
This recipe contains quahogs and other meat-based ingredients, making it unsuitable for vegetarians. However, you can create a vegetarian version by omitting the quahogs and adding more vegetables like mushrooms and zucchini for a hearty filling. You can browse more vegetarian recipes for inspiration.
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).