In the Kitchen: Finn’s Stuffed Quahogs

In the kitchen today, we welcome Chef Lawrence Busteed from Finn’s Harborside, making Finn’s Stuffed Quahogs. This recipe yields 10 stuffies.

Ingredients:

• 1 Lb. Ground or Diced Chouriço
• ½ Cup Diced Celery
• ½ Cup Diced Red Bell Pepper
• ½ Cup Diced Spanish Onion
• 2 Tbsp Minced Garlic
• 2 Tbsp Olive Oil
• 2.5 Cups Clam Stock or Juice
• 2 Cups Chopped Clams
• 2 Tbsp Unsalted Butter
• 4 Cups Panko Breadcrumbs
• 10 Large Quahog Shells

Directions:

1. Set oven to 425 degrees
2. Heat Olive Oil in a large skillet
3. Add Chouriço and cook until lightly browned
4. Add Onion, Celery, Red Bell Pepper & Garlic until vegetables begin to soften
5. Add Clam Stock, Chopped Clams & Butter and bring to a boil
6. Simmer over low heat for 6-8 minutes, stirring periodically
7. Remove from heat
8. Mix in breadcrumbs & cool for 10 minutes until thickened
9. Divide mixture into 10 portions
10. Add each portion into one Quahog shell
11. Place each Stuffed Quahog onto a sheet pan and bake for 15-20 minutes (*Internal temperature = 165 degrees)