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Submitted by yours truly :B

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Since I had quahogs from a very generous neighbor, I had to steam them up with a good bit of onion, potato and turkey chorizo and had a nice clam boil with them and shared with the family...

But then I had a LOT left over, so what to do? Make them into stuffed quahogs...and even the shells were reused to hold the stuffing!

This recipe, however, comes from:

http://allrecipes.com/Recipe/Tim-OT.....r_results_p1i1

4 cups water (Used 2 cups clam broth, 2 cups water)
1 (16 ounce) package Portuguese chourico sausage links (used the turkey kind...its less fat and it tastes about the same!)
12 quahogs
1 large onion, coarsely chopped
3 slices thick-cut BACON (optional)
1 (12 ounce) package chicken-flavored
bread stuffing mix (such as Kraft®) (used Bell's Seasoned Breadcrumbs)
dash of Old Bay seasoning
1/2 cup margarine*
1/4 cup butter*

* Both of these I skipped - you really only need 2 tablespoons of butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). (Skipped, which is why I only needed the two tablespoons)

2. Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.

3. Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.

4. Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.

4 1/2: Nuke bacon in the microwave on high for about 2 to 3 minutes, but please make SURE you cover it with a good layer of paper towels, then when done - chop and put in the stuffing mixture.

5. Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.

6. Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).

7. Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Again I must repeat: I skipped the oven baking entirely!

Because all you REALLY need to do is have a tray with your shells ready...then fill with the cooked meat and clam stuffing...get some saran/cling wrap to cover the stuffed clams, twist and seal in a bag to freeze...

And the ones that I had that were cooled off and ready to go - though you could always seal them in the wrap and just let them firm up in the refridgerator as well ! (It doesnt take long for them to set, considering all of the breading that they have inside it)

All they needed was a quick trip in the microwave for about two minutes, and have some butter and fresh lemon slices to serve!

Tasting notes: A bit salty, but good - I think next time, I might put in some finely chopped celery (and maybe some chopped green pepper) to 'sweeten' it a bit.

Enjoy!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being