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    You are in: Home / Recipes / Stuffed Quahogs Recipe
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    Stuffed Quahogs

    Stuffed Quahogs. Photo by Kim127

    1/2 Photos of Stuffed Quahogs

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Kim127's Note:

    Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Shuck quahogs and chop meat.
    2. 2
      Wash shells.
    3. 3
      Cook mushrooms and onions until tender in butter.
    4. 4
      Blend in flour and seasonings.
    5. 5
      Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
    6. 6
      Grease clam shells and fill with mixture.
    7. 7
      Blend butter and crumbs and sprinkle over filling.
    8. 8
      Bake in oven at 400 for 20 minutes.

    Ratings & Reviews:

    • on October 14, 2003

      55

      These were excellent! I have eaten "stuffies" many times, but had never attempted to make them at home before tonight. These are sure a mess to make, but oh so worth it. Absolutely delicious-the best stuffies I have ever eaten.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2012

      55

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    Nutritional Facts for Stuffed Quahogs

    Serving Size: 1 (51 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 96.5
     
    Calories from Fat 55
    57%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 19.6 mg
    6%
    Sodium 171.9 mg
    7%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.0 g
    4%
    Protein 3.4 g
    6%

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