How to Make the Best Stuffed Quahogs


     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


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!


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.








About the Recipe


At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight.

An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand.

If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.