Dads Famous Stuffies Recipes

Steps:

• Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Steps:

• Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
• Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
• After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
• Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
• When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
• Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
• Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
• Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.

Steps:

• 1. Open quahogs, placing meat and juice in separate bowls. Save shells.
• 2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams).
• 3. In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
• 4. Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
• 5. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.

Steps:

• Open quahogs, placing meat and juice in separate bowls. Save shells.
• In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
• Add chopped quahogs (clams).
• In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
• Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
• Wash shells and separate.
• Mound shell halves with stuffing.
• Sprinkle top with paprika and parsley.
• Dot tops with a small amount of margarine.
• Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
• OPTIONAL: You may add ground Chourice to onion while sautéing.

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
• In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
• In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.