food

Cape Cod Stuffed Clams

On the season finale of Coastal, Byron is in Cape Cod, MA to meet up with Steve Hoxie. They're heading to one of Steve's favorite clamming spots to show Byron how to harvest quahogs for his recipe.

food

Cape Cod Stuffed Clams

On the season finale of Coastal, Byron is in Cape Cod, MA to meet up with Steve Hoxie. They're heading to one of Steve's favorite clamming spots to show Byron how to harvest quahogs for his recipe.

Supplies

  • 1 cup of blonde beer to steam clams
  • 3 quahog clams (reserve shells for stuffing)
  • 1 1/2 cups soft breadcrumbs
  • 2 to 3 tablespoons olive oil
  • 2 cloves minced garlic
  • 1 minced shallot
  • 1/4 cup chopped celery
  • 1 tablespoon diced red chili pepper
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped parsley

Steps

  1. Chop your veggies (garlic, shallots, celery and chili pepper).
  2. Add to pot with a few tablespoons of olive oil.
  3. Cook just until translucent.
  4. Add quahogs and beer, let steam for 5 minutes or until the quahogs pop open.
  5. Take quahogs out of the pot and pour the excess broth into a large bowl.
  6. Extract the meat from the shell and reserve the shells for later.
  7. Dice clam meat into chunks, small enough that they blend with the stuffing, but not so much that they're lost; add to the bowl with excess broth.
  8. Add breadcrumbs, chopped parsley and thyme.
  9. Add salt and pepper to taste.
  10. Break the shell so that the top and bottom are separate pieces.
  11. Scoop out the stuffing and put it back into the shells.
  12. Put them on a pan in the oven at 400F for about 10 to 15 minutes or until the tops are brown.
  13. Serve in the shell on top of a bed of salt mixed with a little bit of water.