Oven temperature 425F
Scrub the quahogs under cold running water to remove any grit from the shells.
Add water to a large pot to a depth of about 1 1/2 inches. Add a splash of dry white wine, if desired. Bring to a boil over high heat: add the quahogs, cover the pot, and lower the heat to medium.
Cook for about 5 minutes, or until the quahogs open. As they open, remove from the pot with tongs and set aside to cool.
When all are removed from the pot, return the heat to high and boil the broth, uncovered, for about 3 minutes to reduce it, and intensify the flavors.
Remove from the heat, strain through a fine mesh sieve lined with 2 layers of dampened cheesecloth, and set aside.
When the quahogs are cool enough to handle, remove the meat and chop it, saving the shells. Set aside.
Place the oil and butter in a large skillet set to medium. When it sizzles, add the onion, garlic, celery, pepper and thyme. Cook, stirring occasionally, until the mixture is tender and fragrant, but not browned.
Lower the heat and add the breadcrumbs, and stir until evenly combined. Remove from heat and transfer the mixture to a large bowl.
Add the chopped quahogs, parsley, lemon juice, worcestershire sauce, and salt and pepper to taste. Mix well. Add the beaten egg, and moisten as needed with the reserved broth.
Form spoonfuls of the quahog mixture into large meatball-sized balls. Place in one half of a quahog shell, and flatten (the shell should be full).
Place the stuffed shells on a cookie tray. At this point, you can cover the tray with plastic wrap and refrigerate (up to overnight) until you are ready to cook the stuffies.
Bake in a preheated oven for about 15 minutes, or until piping hot with a browned top. Serve immediately, with lemon wedges.
(before you chop the meat, check it for grit: if you find any, rinse it in the strained broth. Afterwards, strain the broth again before storing it).
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|Serving Size: 1 Serving (2280g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1585 (45%)|
|Amt Per Serving||% DV|
|Total Fat 176.1g||235 %|
|Saturated Fat 102.3g||512 %|
|Monounsaturated Fat 54.2g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 615.1mg||189 %|
|Sodium 3417mg||118 %|
|Potassium 6622mg||174 %|
|Total Carbohydrate 326.7g||96 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 318.1g|
|Protein 160.4g||229 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3505
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