• 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


  1. Chop your veggies (garlic, shallots, celery & 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 min 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. 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