Quahogs are found mainly off the eastern coast of the United States; steamer clams may be used instead.
Recipe information
Yield
makes 10
Ingredients
Preparation
Step 1
Preheat the oven to 300°F. Place the cubed bread on a rimmed baking sheet. Toast until dry, about 15 minutes. Set aside.
Step 2
In a sauté pan set over medium-high heat, cook the chorizo, stirring occasionally, until the fat is rendered and the chorizo is lightly browned, about 4 minutes. Using a slotted spoon, remove the chorizo from the fat, and transfer it to a paper-towel–lined plate. Blot dry, and set aside.
Step 3
Under running water, scrub the clams clean. Place in a large stockpot, and add 2/3 cup water. Cover the pot, and place over high heat. Steam until all clams have opened, about 10 to 15 minutes. Remove the clams from the pot, discarding any that did not open; strain the broth through a paper-towel–lined fine strainer; set aside.
Step 4
Remove the meat from the shells. Chop into 1/4-inch pieces; set aside. Separate the shells into halves; clean them thoroughly by boiling in a large pot of water for 5 minutes. Remove the shells from the pot; let cool.
Step 5
In a large sauté pan set over medium heat, warm the olive oil. Cook the garlic, onions, and red pepper flakes, stirring, until the onions are soft and translucent, about 8 minutes. Let the mixture cool to room temperature.
Step 6
In a large mixing bowl, beat 1 cup reserved clam broth into the eggs. Add the onion mixture, clams, chorizo, and herbs; toss well. Add the bread cubes. Fold together until just mixed. Season with pepper.
Step 7
Heat the grill. Fill each clamshell with stuffing, about 1/4 to 1/3 cup filling per shell. Dot the top of each filled shell with butter. Place the quahogs, stuffing side up, on the grill; cook, covered, for 10 minutes. Transfer to a serving plate; serve warm.
