📝 About This Recipe
A quintessential New England classic, this savory stuffing celebrates the briny bounty of the Atlantic coast. Large, meaty quahog clams are chopped and folded into a buttery medley of aromatics and Portuguese sweet bread, creating a texture that is both tender and crisp. Whether served as a holiday side or packed back into shells as 'stuffies,' this dish captures the soul of a Cape Cod summer in every bite.
🥗 Ingredients
The Clams
- 12-15 large Fresh Quahog Clams (scrubbed clean; about 2 cups chopped meat)
- 1.5 cups Clam Liquor (reserved from steaming or bottled if needed)
The Bread Base
- 8-10 cups Portuguese Sweet Bread or Brioche (cut into 1-inch cubes and dried overnight)
- 1 stick Unsalted Butter (8 tablespoons)
Aromatics and Seasoning
- 1/2 lb Chouriço or Linguiça sausage (finely diced for authentic flavor)
- 1 large Yellow Onion (finely diced)
- 3 stalks Celery Stalks (finely diced)
- 1/2 cup Red Bell Pepper (finely diced for color)
- 4 cloves Garlic (minced)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter.
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2
In a large pot, add 1 cup of water or dry white wine. Bring to a boil, add the scrubbed quahogs, cover, and steam for 8-10 minutes until they pop open.
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3
Remove the clams from the pot, reserving the cooking liquid (clam liquor). Strain the liquor through a fine-mesh sieve or coffee filter to remove any sand and set aside.
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4
Once cool enough to handle, remove the clam meat from the shells. Chop the meat into bite-sized pieces (approx. 1/4 inch). If you plan to make 'stuffies,' save the shells and scrub them clean.
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5
In a large skillet over medium heat, add the diced chouriço. Sauté for 5-7 minutes until the fat renders and the sausage is slightly crisp.
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6
Add the stick of butter to the skillet with the sausage. Once melted, add the onion, celery, and red pepper. Sauté for 8 minutes until the vegetables are soft and translucent.
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7
Stir in the minced garlic, Old Bay, and thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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8
In a very large mixing bowl, combine the dried bread cubes and the chopped clam meat.
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9
Pour the hot butter and vegetable mixture over the bread cubes. Add the parsley, Worcestershire sauce, lemon juice, and black pepper.
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10
Slowly drizzle 1 cup of the reserved clam liquor over the mixture while tossing gently. The bread should be moist but not soggy. Add more liquor or a splash of chicken stock if it feels too dry.
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11
Taste the mixture before adding salt; the clams and liquor are naturally salty, so you may not need any extra.
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12
Transfer the stuffing to the prepared baking dish. Cover with aluminum foil.
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13
Bake for 20 minutes covered. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and crispy.
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14
Let the stuffing rest for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always strain your clam liquor through a coffee filter to ensure no grit or sand ends up in your stuffing. For the best texture, use day-old bread or lightly toast your bread cubes in the oven at 300°F for 15 minutes before starting. Don't over-process the clams; hand-chopping provides a much better 'chew' than a food processor which can turn them into mush. If the stuffing looks dry before going into the oven, add a bit of melted butter on top to help the browning process. If you want a spicy kick, add a dash of Tabasco or a pinch of red pepper flakes to the sautéed vegetables.
🍽️ Serving Suggestions
Serve alongside a traditional roast turkey or baked cod for a true New England feast. Pair with a crisp, cold Sauvignon Blanc or a local New England IPA to cut through the buttery richness. Offer lemon wedges on the side to brighten the briny flavors of the clams. Serve with a side of cranberry sauce; the tartness perfectly balances the savory chouriço sausage. Top with a few dashes of hot sauce for those who like a bit of coastal heat.