How To Make Tim O’Toole’s Famous Stuffed Quahogs
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Serves:
Ingredients
- 8 quahog clams
- 4 tablespoons butter, softened
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
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Preheat the oven to 375°F (190°C).
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Scrub and clean the quahog clams thoroughly. Place them in a large pot and cover with water. Bring to a boil and cook for 8-10 minutes, or until the shells open.
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Remove the clams from the pot and let cool slightly. Remove the meat from the shells and chop it finely.
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In a skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant.
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In a mixing bowl, combine the chopped clams, sautéed onion and garlic, parsley, breadcrumbs, Parmesan cheese, salt, and pepper. Mix well to combine.
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Divide the stuffing mixture evenly among the clam shells, pressing it down firmly.
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Place the stuffed clams on a baking sheet and dot each with a small piece of the remaining butter.
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Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
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Serve the Tim O’Toole’s Famous Stuffed Quahogs hot with lemon wedges for squeezing.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 65mg
- Sodium : 850mg
- Total Carbohydrates : 23g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 22g
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