What’s Cooking: Stuffed Quahogs

CAMBRIDGE, MASS. (WHDH) - This week’s “What’s Cooking” features a classic dish from a Cambridge restaurant with a lot of history.

Stuffed Quahogs from
Puritan & Co., Cambridge, MA


8 quahog shells or ceramic ramekins
1 cup cooked, chopped clams
6 tablespoons butter, at room temperature
2 tablespoons minced garlic
Kosher salt and freshly ground black pepper
8 ounces chopped cooked chorizo sausage
juice and zest of 1 lemon
1 egg
1/2 cup minced green onions
1 cup dried fine bread crumbs
3 tablespoons chopped fresh parsley
1 teaspoon chili flake
1/4 cup reserved steaming liquid
1/2 cup grated Parmesan cheese

Salt and pepper to taste

Aluminum foil

Preheat the toaster oven to 400 degrees F

In a mixing bowl, combine all of the ingredients. Mix well with a wooden spoon or your hands until all the ingredients are well combined. Check the seasoning and then pack the mixture into the clam shells or ramekins. If using the shells, crumple up some foil on an oven-proof toaster tray to allow the shells to rest upright comfortably.

Bake for 7-10 minutes or until hot throughout.

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