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Stuffed Quahogs Stuffies!

Stuffed Quahogs [Stuffies!]
By recreational Wellfleet shellfisherman David Aronow
Serves 4


This is a flexible recipe for stuffed clams
-the vegetables can be changed depending on what you like, or what’s in the refrigerator
-the meat part can be changed or omitted as desired
-the herbs can be tailored to whatever spin meets your fancy
I usually make a gluten-free version by using cornbread instead of white bread crumbs.

Stuffed Quahogs
8 - 12    2” – 3” quahogs, well rinsed
4    bacon strips, prosciutto slices or ¼ lb sausage/kielbasa/chorizo – raw or precooked
1    T oil
1    onion, finely chopped
¼    C red peppers, chopped
¼    C mushrooms, chopped
¼    C celery, chopped
2    garlic cloves, minced
2    T fresh parsley, chopped, or 2 t dried (poorer substitute is marjoram plus some oregano)
1    C clam broth
1    C breadcrumbs [recommend ones without too much salt!]
¼    t cayenne pepper, if sausage is not hot spicy
¼    t salt

1. Steam clams, taking them out as soon as they open, let cool, harvest meat, save broth, pick best shells and scrub clean. [Can also shuck them but steaming them is far far easier]
2. Chop clams
3. Preheat oven to 350
4. If raw sausage, uncase it, or raw bacon, cook in pan, breaking into bits
5. If precooked sausage, freeze then grate into little slivers
6. Sauté veggies to soft in large skillet, add garlic, stir a bit, add spices & clams, cook 2 min
7. Remove pan from heat, stir in broth & crumbs, mashing crumbs, add liquid if needed to clump
8. Pack into shells, mounding slightly
9. Bake 15 min, then broil 5 min

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