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+ servings
stuffed quahogs

New England Clam Stuffies

The Starving Chef
Also known as "stuffies" these clams are filled with a savory clam and chorizo filling and topped with a crunchy Old Bay breading.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine New England, Seafood
Servings 36 stuffies

Ingredients
  

  • 40 live large clams or quahogs scrubbed clean
  • 8 oz spicy chorizo
  • ½ cup onion finely chopped
  • ¼ cup red & green bell peppers chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon reserved clam juice
  • 1 tablespoon lemon juice
  • ½ cup + 3 tablespoons butter melted, separated
  • 4 tablespoons Old Bay seasoning
  • 1 cup plain bread crumbs or panko
  • ¼ cup Parmesan cheese grated
  • salt & pepper to taste

Instructions
 

  • In a large pot filled with boiling water, cook the clams until they have opened, about 10-12 minutes. Discard any that do not open. Use a butter knife to shuck the clams from their shells. Set the clam meat in one bowl and the shells in another. Reserve about one tablespoon of the clam juice (water).
  • Using a large skillet over high heat, cook and crumble the chorizo until browned. Place the cooked chorizo along with the clam meat into a food processor. Wipe the skillet clean. Pulse the chorizo and clams in the food processor several times, until there's a consistent thickness with few whole clams and large lumps.
  • Place three tablespoons of butter into the cleaned skillet. Saute the onions until they are just beginning to caramelize then add the chopped peppers. Saute until softened.
  • Add the chorizo and clam mixture to the skillet. Stir well to combine then add the minced garlic, clam juice, lemon, and 2 tablespoons of Old Bay seasoning. Add 3 tablespoons of bread crumbs to the skillet, plus more as necessary if the mixture is still too wet. Season with salt and pepper, to taste.
  • Preheat the oven to 375 F. Break the clam shells at their hinges. Press a tablespoon of the clam mixture into each half shell. Arrange on a large baking sheet in a single layer.
  • In a small bowl, melt the remaining butter and whisk in the rest of the bread crumbs and Old Bay seasoning. Sprinkle the breading over the clams, as desired. Bake for 5-10 minutes, watching closely, until the breading is golden brown and crispy. Serve hot or cool to room temperature. Enjoy!
Keyword chorizo, clams, panko
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