
Ingredients
- 1 cup of blonde beer to steam clams
- 3 Quahog Clams (reserve shells for stuffing)
- 1 1/2 cups soft bread crumbs
- 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
- Chop your veggies (garlic, shallots, celery & chili pepper)
- Add to pot with a few tablespoons of olive oil
- Cook just until translucent
- Add quahogs and beer, let steam for 5 min or until the quahogs pop open
- Take quahogs out of the pot and pour the excess broth into a large bowl
- Extract the meat from the shell and reserve the shells for later
- 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
- Add breadcrumbs, chopped parsley and thyme
- Salt and pepper to taste
- Break the shell so that the top and bottom are separate pieces
- Scoop out the stuffing and put it back into the shells
- Put them on a pan in the oven at 400F for about 10 to 15 minutes or until the tops are brown
- Serve in the shell on top of a bed of salt mixed with a little bit of water