Bea's Stuffed Quahogs
For those of you not from Massachusetts, a quahog is what most of you might call a clam. For us, clams are steamers so we call hard shell clams quahogs. Got it? Bea's stuffed quahogs are a classic Massachusetts appetizer, particularly at coastal seafood restaurants. Quahogs are steamed and chopped up then mixed with bread crumbs, bell pepper, garlic, linguica (or chorico if you can't get your hands on linguica), spices and of course the reserved liquid from cooking the quahogs. As we say here in Massachuetts, they are wicked good.
Stuffed clams!!!#howto #cooking #seafood
#seafood #clams #stuffedclams
Making stuffies at Seafood Etc.
Stuffed quahogs - more commonly called stuffies by the locals - are a New England summer staple consisting of a bread crumb and minced clam mixture that is baked and served on the half shell. Dylan Robinson of Seafood Etc. in Pawcatuck demonstrates how to make the Italian variety, using sausage, peppers and onions.
Eat Color | Baked Stuffed Clams | Using Canned Clams
Eat Color | Baked Stuffed Clams | Using Canned Clams
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Learn how to make Baked Stuffed Clams! A delicious appetizer and perfect addition to your Seven Fish Dinner on Christmas Eve! Using canned clams, they are quick to make, easy to prepare, inexpensive and SO TASTY! Enjoy them anytime of the year!
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INGREDIENTS:
2 tablespoons butter (or you can use 4 tablespoons butter and no oil)
2 tablespoons olive oil (or you can use 4 tablespoons olive oil and no butter)
3 tablespoons minced onion
1 large or 2 small, minced garlic
3 tablespoons minced fresh Italian flat leaf parsley
Grated Parmesan cheese (total one cup)
Fresh breadcrumbs (total one and half cups)
3 cans minced clams
Empty clam shells
Rock Salt
RECIPE:
Preheat oven to 400 degrees
Strain canned clams keeping juice and clams separate and set aside
Heat oil or butter in skillet until hot
Lower temperature to medium
Add minced onion and sauté for 2-3 minutes until softened
Add minced garlic for 1 minute or until slightly browned
Add parsley, ½ heaping cup of parmesan cheese, 1 heaping cup of fresh breadcrumbs
Add juice from canned clams - only add juice from 2 canned clams!
Stir until blended and begin to boil
Add clams, stir and immediately remove from skillet
Your stuffing should appear moist. If the stuffing is too wet, add more breadcrumbs and parmesan cheese.
Cover sheet pan with foil
Put rock salt on top of the foiled lined sheet pan
Fill each shell with clam stuffing mix
Sprinkle liberally with breadcrumbs
Sprinkle liberally with parmesan cheese
Bake for 25 minutes until bubbly and browned. Check your oven at the 20 minute mark. It make take 30 minutes depending on your oven.
Let cool for 10 minutes before serving.
Serve using mini cocktail forks (if you have them!)
Enjoy!
Link to How To Make Fresh Breadcrumbs:
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Stuffed Clams- Easy Baked Clams for Anyone
Stuffed Clams
Our stuffed and baked clams, easy for anyone, start with an acceptable high quality canned whole baby clam that I have been using for years. You can easily decide to use fresh little neck calms. I have used the canned clams as it it much more time saving. The quality is not much of a
difference, and you do not have to stuff so many. It is much easier. I have been making steamed clams for many years, and although,
I enjoy fresh steamed clams, I find it so much easier to use this canned product.
Our recipe:
For the clams:
20 oz- or 2 canned whole baby clams. You can substitute fresh littlenecks, it would be about 3 lbs.
1/2 cup- chopped shallots
1 cup- chopped fresh yellow onion
1 cup- fine diced celery
1 cup- sherry cooking wine (or white wine)
1/2 stick- butter
3 each- garlic cloves chopped
as needed- chopped parsley
Method:
sauté the onions, celery and shallots until the celery is soft.
Add the clams and cook until warmed.
Add sherry wine and cook until the wine has reduced and alcohol cooked out.
Season with salt and pepper.
Add breadcrumb mixture (recipe below) stir and remove from the heat and let cool.
Bake at 350 for 12-15 minutes.
Broil on high just to brown the cheese.
Breadcrumb recipe:
We prefer to use our favorite croutons for this recipe, they hold liquid very well and maintain their crunchy texture. You can use regular
breadcrumbs or use panko breading depending on what you have on hand.
Ingredients:
2 each- bags croutons
1 TBSP- lemon zest
1 tsp- garlic powder
1/3 cup- grated parmesan cheese
1/3 cup- grated Romano cheese
1 TBSP- Old Bay seasoning
2 ea- eggs, beaten
As needed- salt and pepper
Method:
Combine all of the dry ingredients and add to the clams at proper time. (see above)
Add eggs and mix to come together
We used large clam shells that were re-purposed from previously purchased stuffed clams, but you can use the littleneck shells if you
make fresh.
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Easy Baked CHEESY STUFFED CLAMS | Recipes.net
These cheesy stuffed clams make a great appetizer or even main course! The filling is packed with minced clams, parsley, and breadcrumbs among others, cooked with lemon and clam juices for a hint of tangy and salty flavor. These are baked with clamshells and cheese on top giving it a crispier and cheesier finish!
???? Check the full recipe on how to make Cheesy Stuffed Clams here:
Ingredients:
10 large clams, well rinsed and cleaned
¼ cup onion, minced
1 stick butter, stored at room temperature
2 tbsp parsley, chopped
2 cloves garlic, minced
1½ tbsp lemon juice
1 cup Panko bread crumbs
1 tbsp clam juice
¼ cup cheddar cheese
Salt and pepper to taste
water, for boiling
parsley, for garnish
⬇️ How to make Cheesy Stuffed Clams ⬇️
0:09 Boil the clams for about 10 minutes or until they open.
0:23 Once the clams are boiled enough, remove them from the pot and discard any clams that haven't opened.
0:28 Next, remove the clam meat and mince them finely.
0:42 Heat your oven to 350 degrees F
0:52 Saute the minced onions in butter. When the onions have softened, add in the garlic.
0:58 Cook the onions for an additional minute and add the parsley, breadcrumbs, boiled clams, lemon juice, clam juice, and salt and pepper to taste.
1:18 Stir everything until almost all liquid is absorbed and moistened. You may need to add some more juice as you stir.
1:22 Break apart the clamshells at the hinge and rinse thoroughly. After that, select a dozen of the best-looking clams and refrigerate.
1:30 After stirring, fill the clamshell with the filling and top with cheese.
1:46 Lay them on a baking sheet and bake them in the oven for approximately 25 minutes. For the clams to have a crispier top, broil them on high for a minute prior to removing them from the oven.
1:57 Once your clams are ready, sprinkle them with chopped parsley. Serve and enjoy!
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