Wet Ingredients
- 3 dozen Quahogs (steamed and then chopped into small pieces)
Butter Sauce
- 1 stick of butter
- 1 1/2 cups of olive oil
- 5 cloves of garlic (chopped fine)
- 1/2 cup of white wine
- 1/4 cup of clam juice (store bought)
Combine all ingredients in a pot, cover and cook on low for about 45 minutes until the garlic is soft.
Dry Ingredients
- 2 cups of flavored bread crumbs
- 1 tsp. of dried thyme
- 2 tsp. of dried oregano
- 1 cup of parmesan cheese
Directions
After steaming the quahogs in a large lobster pot remove the clams from the shell and rinse with cool water. Chop the clams into small pieces (I use a mini chopper or food processor). Make sure you save at least 6 quahogs (12 halves) to stuff with the mixture. Combine all dry ingredients in a bowl with the chopped quahogs and add the wet ingredients and mix until you get a moist consistency. ***** Save some of the butter sauce to put on top of the quahogs after you bake them (bake until golden brown on top). Serve with lemon wedges and ENJOY with some french bread to soak up the extra butter sauce!
IMPORTANT NOTES
Quahogs come in a variety of sizes. This recipe can be tweaked by adding more of each ingredient depending on the amount of quahogs you have. I like a good ratio of clam meat to stuffing in stuffed quahogs. If you like more stuffing to clams then add more of dry and wet ingredients.
