Stuffed Quahogs

Ingredients

• 12 large quahog clams
• 1 cup water
• 6 oz chourico or linguica, finely chopped
• 4 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 3 garlic cloves, minced
• 4 cups coarse bread crumbs from stale white bread
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp hot sauce
• 2 lemons, cut into wedges

Before you cook

• Scrub the quahogs hard under cold water with a stiff brush.
• Finely chop the onion, celery, and sausage, and mince the garlic.
• Tear the stale bread into coarse crumbs.
• Heat the oven to 375°F.

Steps

1. Put the quahogs and water in a large pot, cover, and steam over high heat for 10 to 12 minutes, until the shells open.
2. Lift the clams out and let them cool enough to handle.
3. Strain the pot broth through a fine sieve and keep 1 1/2 cups of it.
4. Pull the clam meat from the shells and chop it coarsely.
5. Separate the shell halves, choose the twelve best ones, and rinse them.
6. Melt the butter in a large skillet over medium heat and cook the chourico for 4 minutes, until its fat runs orange.
7. Add the onion, celery, and garlic and cook for 7 minutes, until soft.
8. Stir in the oregano, black pepper, and hot sauce.
9. Take the skillet off the heat and fold in the bread crumbs, chopped clams, and parsley.
10. Moisten the stuffing with the reserved broth, a half cup at a time, until it holds together but is not soggy.
11. Mound the stuffing into the twelve shells and set them on a baking sheet.
12. Bake for 20 to 25 minutes, until the tops are browned and crisp at the edges.
13. Serve hot with lemon wedges and more hot sauce.