Stuffed Quahogs with Pier 49 Seafood and Spirits

In the Rhode Show kitchen Discover Newport has brought us Chef Agnieszka Richard from Pier 49 Seafood and Spirits to make Stuffed Quahogs.


  • 8 large quahog clams
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 1/4 cup chopped chourico
  • 1/4 cup diced white onion
  • 1/4 cup diced green and red pepper
  • 3 lemons for fresh lemon juice and reserve one lemon for lemon zest
  • 1 tablespoon hot sauce, 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon old bay seasoning
  • 6 slices sweet bread (small cubes)
  • 1 3/4 cups crushed Ritz crackers


  1. Preheat oven to 400 degrees F.
  2. In large pot bring 2 inches of water to boil. Add quahogs and cover. Steam until the quahogs open about 6-8 min. If any quahogs will not open immediately discard it.
  3. Reserve ¼ cup of strained broth. Remove the clam meat and chop it. Try not to snap the clam shell apart.
  4. In a large skillet, heat the oil and butter adding chourico, onion and peppers for about 6 minutes. Add chopped clam meat, lemon juice and zest, hot sauce and cook for additional 3min.
  5. Place the cubed bread and Ritz crackers in a large mixing bowl, pour in the clam mixture and remaining ingredients mix together and stuff each clam shell with about ¾ cup of the stuffing.
  6. Wrap the clams in aluminum foil and bake until heated through, about 10-12 min serve immediately.

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