Tim otooles famous stuffed quahogs –Welcome to a delicious exploration of a classic seafood dish that is sure to impress at your next gathering. Today, we are diving into the famed Tim O’Toole’s Famous Stuffed Quahogs. This recipe is not only rich in flavor but also showcases the unique taste of quahogs, making it a standout choice for seafood lovers. Below, you’ll find a detailed guide on how to prepare this delightful dish, including ingredients and instructions to ensure perfect results.
Tim O’Toole’s Famous Stuffed Quahogs
Quahogs, also known as hard clams, are often celebrated for their sweet and briny flavor. When properly prepared, they make for an excellent appetizer or main course. Let’s get started with the ingredients you’ll need to create this mouthwatering dish.
Ingredients
- 12 large quahogs
- 1 cup of bread crumbs
- 1/2 cup of chopped onions
- 1/2 cup of chopped celery
- 1/4 cup of chopped green bell pepper
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of cooked chorizo or sausage (optional)
- 1/2 cup of chicken broth
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 tablespoon of Old Bay seasoning (optional)
Instructions
- Begin by preheating your oven to 375°F (190°C).
- Rinse the quahogs under cold water and then steam them in a pot with a little water until they open, which will take about 5 to 7 minutes. Discard any that do not open.
- Once cooled, carefully remove the meat from the quahogs and chop it into small pieces, reserving the shells for stuffing.
- In a skillet, heat the olive oil over medium heat and sauté the onions, celery, and bell pepper until they become tender, about 5 minutes.
- Add the chopped quahog meat, cooked chorizo (if using), breadcrumbs, parsley, salt, pepper, and Old Bay seasoning. Stir to combine.
- Slowly add the chicken broth until the mixture is moist but not overly wet.
- Stuff this mixture back into the reserved quahog shells, packing them lightly.
- Arrange the stuffed quahogs on a baking sheet and bake in the preheated oven for about 20 to 25 minutes, or until they are heated through and lightly golden on top.
- Remove from the oven and let cool slightly before serving. Enjoy your homemade quahogs as a delicious appetizer or main dish!
This recipe offers a delightful blend of flavors and textures that are sure to satisfy your guests. Whether you’re preparing for a special occasion or simply want to enjoy a taste of the sea, Tim O’Toole’s Famous Stuffed Quahogs are a fantastic choice. Happy cooking!