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Portuguese-Stuffed Quahogs Recipe: A Coastal Classic

Portuguese-Stuffed Quahogs

Steamed quahog meat is combined with chouriço, vegetables, fresh breadcrumbs, parsley, and clam liquor, then baked in clean clam shells until hot and lightly browned. Serve this flavorful Portuguese-American appetizer with lemon wedges and hot sauce.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Quahogs and Sausage
  • 6 large clams Large quahogs, scrubbed
  • 8 ounces Portuguese chouriço, casing removed and finely chopped
Aromatics and Binder
  • 2 tablespoons Unsalted butter or olive oil
  • 1 medium Yellow onion, finely diced
  • 1 small Green bell pepper, finely diced
  • 2 ribs Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 1/2 cups Fresh bread crumbs, preferably from day-old bread
  • 1/2 cup Fresh parsley, chopped
Seasoning and Liquids
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 to 1/2 teaspoon Crushed red pepper, optional
  • 1/2 cup Reserved clam liquor, plus more as needed
  • 1 tablespoon Lemon juice
  • 1 to 2 teaspoons Hot sauce, optional
For Serving
  • As needed Lemon wedges

Method
 

Step-by-Step
  1. Scrub the quahogs thoroughly under cold running water. Place them in a covered pot with about 1/2 inch of water and steam for 8-12 minutes, or until the shells open; discard any that remain closed.
  2. Remove the clam meat from the opened shells and finely chop it by hand. Strain the cooking liquid through a fine sieve or coffee filter and reserve 1/2 cup, keeping extra available if the filling needs more moisture.
  3. Separate and clean the shells, then use a knife to split each shell into two halves. Keep 12 attractive halves for stuffing and discard the remaining pieces.
  4. Cook the chopped chouriço in a skillet over medium heat for 5-7 minutes, stirring occasionally, until lightly browned and its fat has rendered. Remove excess fat if necessary.
  5. Add the butter or olive oil, onion, green bell pepper, celery, and garlic to the skillet. Cook for about 5 minutes, stirring, until the vegetables are softened and fragrant.
  6. Stir in the chopped clam meat, bread crumbs, parsley, paprika, black pepper, crushed red pepper if using, lemon juice, and hot sauce if using. Add the reserved clam liquor gradually until the mixture is moist and holds together without becoming wet.
  7. Spoon the filling firmly into the 12 shell halves. Arrange them on a baking sheet stabilized with crumpled foil or coarse salt so the shells remain level.
  8. Bake at 375°F (190°C) for 18-22 minutes, until the filling is hot throughout and lightly browned on top. Serve immediately with lemon wedges and additional hot sauce.

Notes

Chop the clam meat by hand for the best texture. Add clam liquor gradually because quahogs release different amounts of liquid. The prepared filling may be refrigerated for a few hours before stuffing and baking. Linguica can replace chouriço, although its flavor and heat may differ.