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A beloved New England classic, these baked stuffed clams feature tender quahog meat mixed with spicy linguica, buttery breadcrumbs, and fresh herbs. Perfect as a hearty appetizer or a light meal.
Steam the Quahogs
Prepare the Clam Meat and Shells
Cook the Stuffing Base
A beloved New England classic, these baked stuffed clams feature tender quahog meat mixed with spicy linguica, buttery breadcrumbs, and fresh herbs. Perfect as a hearty appetizer or a light meal.
This new_england recipe takes 60 minutes to prepare and yields 4 servings. At 681.24 calories per serving with 65.15g of protein, it's a moderately challenging recipe perfect for appetizer or lunch.
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Combine and Stuff
Bake and Serve
Sprinkle a tablespoon of grated Parmesan or Pecorino Romano cheese over each quahog before baking for a savory, crispy crust.
If you prefer less spice, substitute the linguica with sweet Italian sausage or ground pork.
Add 1 teaspoon of fresh thyme or oregano along with the parsley for a more complex herbal flavor.
Use your favorite gluten-free breadcrumbs in place of panko for a gluten-free version.
Clams and linguica provide high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Clams are packed with vital minerals like iron for oxygen transport, selenium for antioxidant defense, and zinc for immune support.
This dish is a fantastic source of Vitamin B12, which is crucial for nerve function, red blood cell formation, and DNA synthesis, helping to prevent anemia and boost energy levels.
A typical serving of two stuffed quahogs contains approximately 450-550 calories, depending on the size of the clams and the fat content of the linguica sausage.
While clams themselves are a healthy source of lean protein and minerals, this dish also contains sausage and butter, which add saturated fat and sodium. It's best enjoyed as a treat in moderation as part of a balanced diet.
Yes, you can prepare the stuffing and fill the clam shells up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. Bake them straight from the fridge, adding a few extra minutes to the baking time.
Quahogs are large, hard-shell clams found on the Atlantic coast. If you can't find them, you can use smaller cherrystone clams. You will need more of them (around 12-16) to get a similar amount of meat and shells.
The consistency depends on your breadcrumbs. If the mixture is too dry, add more of the reserved clam juice one tablespoon at a time. If it's too wet, add more panko breadcrumbs until it holds its shape when mounded.
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