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
- Chop your veggies (garlic, shallots, celery and chili pepper).
- Add to pot with a few tablespoons of olive oil.
- Cook just until translucent.
- Add quahogs and beer, let steam for 5 minutes 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.
- Add 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.