HILDA'S STUFFIES (STUFFED QUAHOGS)
Steps:
- Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.
- Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.
- In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.
- Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.
- Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.
- Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
HILDA'S STUFFIES
Provided by Emeril Lagasse
Categories appetizer
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.
STUFFED QUAHOGS
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.
Provided by Kim127
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Shuck quahogs and chop meat.
- Wash shells.
- Cook mushrooms and onions until tender in butter.
- Blend in flour and seasonings.
- Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
- Grease clam shells and fill with mixture.
- Blend butter and crumbs and sprinkle over filling.
- Bake in oven at 400 for 20 minutes.
STUFFED QUAHOGS
The stuffing for these quahogs (hard-shell clams) includeschorizo, a spicy pork sausage, and gives a nod to a classicPortuguese dish, porco com ameijoas (pork with clams).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Place cubed bread on a rimmed baking sheet. Toast until dry, about 15 minutes. Set aside.
- In a saute pan set over medium-high heat, cook chorizo, stirring occasionally, until fat is rendered and chorizo is lightly browned, about 4 minutes. Using a slotted spoon, remove chorizo from fat, and transfer to a paper-towel-lined plate. Blot dry, and set aside.
- Under running water, scrub clams clean. Place in a large stockpot, and add 2/3 cup water. Cover pot, and place over high heat. Steam until all clams have opened, about 10 to 15 minutes. Remove clams from pot, discarding any that do not open; strain broth through a paper-towel-lined fine strainer; set aside.
- Remove meat from shells. Chop into 1/4-inch pieces; set aside. Separate shells into halves; clean them thoroughly by boiling in a large pot of water for 5 minutes. Remove shells from pot; let cool.
- In a large saute pan set over medium heat, warm olive oil. Cook garlic, onions, and red-pepper flakes, stirring, until onions are soft and translucent, about 8 minutes. Let cool to room temperature.
- In a large mixing bowl, beat 1 cup reserved clam broth into eggs. Add onion mixture, clams, chorizo, and herbs; toss well. Add bread cubes. Fold together until just mixed. Season with pepper.
- Heat grill. Fill each clam shell with stuffing, about 1/4 to 1/3 cup filling per shell. Dot top of each filled shell with butter. Place quahogs, stuffing side up, on grill; cook, covered, for 10 minutes. Transfer to a serving plate; serve warm.
TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS
Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
- Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
- Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
- Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
- Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
- Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g
More about "emerils stuffed quahogs food"
HOW TO MAKE STUFFED QUAHOGS (STUFFED CLAMS) « SHELLFISH ...
From shellfish-recipes.wonderhowto.com
BAKED STUFFED QUAHOGS - NARRAGANSETT BEER
From narragansettbeer.com
STUFFED CLAMS RECIPE - RHODE ISLAND STUFFIES | HANK SHAW
From honest-food.net
STUFFED CLAMS - KITCHEN DREAMING
From kitchendreaming.com
CAPE COD STUFFED QUAHOGS - COOKEATSHARE
From cookeatshare.com
HILDA'S STUFFIES RECIPE | EMERIL LAGASSE - COOKING CHANNEL
From cookingchanneltv.com
STUFFED QUAHOGS RECIPE - FOOD.COM
From food.com
23 QUAHOGS IDEAS | STUFFED QUAHOGS, CLAM RECIPES, QUAHOG ...
From pinterest.ca
STUFFED QUAHOGS - THE PORTUGUESE AMERICAN MOM
From theportugueseamericanmom.com
STUFFED QUAHOG RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED QUAHOGS, FOR THE CLAMBAKE, FOODS OF NEW ENGLAND
From famousfoods.com
STUFFED CLAMS - NEW ENGLAND TRAVEL, FOOD, LIVING
From newengland.com
STUFFED QUAHOGS RECIPE - FOOD NEWS
From foodnewsnews.com
VIDEO: EMERIL'S STUFFED ARTICHOKES | MARTHA STEWART
From marthastewart.com
HILDA'S "STUFFIES" | EMERILS.COM
From emerils.com
STUFFED QUAHOG 2-PACK - FISHERMAN'S MARKET SEAFOOD OUTLET
From fishmanmkt.com
STUFFED QUAHOGS RECIPE | BON APPéTIT
From bonappetit.com
STUFFIES (STUFFED QUAHOGS) - BLYTHES BLOG
From blythesblog.com
STUFFED QUAHOGS - CAPE COD LIFE
From capecodlife.com
STUFFED QUAHOGS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: EMERIL'S FAVORITE STUFFED SHRIMP - ABC NEWS
From abcnews.go.com
STUFFED QUAHOG RECIPES PORTUGUESE STYLE - ALL INFORMATION ...
From therecipes.info
RECIPE: HILDA'S STUFFIES AND QUAHOG ... - FIND LOST RECIPES
From recipelink.com
STUFFED QUAHOGS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
FALL RIVER STUFFED QUAHOGS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
FALL RIVER STUFFED QUAHOGS | STUFFIES RECIPE, CLAM RECIPES ...
From pinterest.ca
HILDAS STUFFIES STUFFED QUAHOGS RECIPE EMERIL LAGASSE FOOD ...
From delipair.com
WHERE TO FIND THE BEST STUFFED QUAHOGS ON CAPE COD
From capecodchamber.org
HILDA’S STUFFIES (STUFFED QUAHOGS) – RECIPES NETWORK
From recipenet.org
EMERIL'S STUFFED QUAHOGS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EMERIL'S FAVORITE STUFFED SHRIMP | EMERILS.COM
From emerils.com
HILDA'S STUFFIES (STUFFED QUAHOGS) RECIPE
From crecipe.com
STUFFED QUAHOGS "STUFFIES"
From eilee.net
GET STUFFED: EMERIL'S STUFFING RECIPES - ABC NEWS
From abcnews.go.com
WHAT WINE GOES WITH HILDA'S STUFFIES (STUFFED QUAHOGS ...
From delipair.com
HILDA'S STUFFIES (STUFFED QUAHOGS) RECIPE | COOKING CHANNEL
From cookingchanneltv.com
PORTUGUESE STUFFED QUAHOGS - SIZZLING EATS
From sizzlingeats.com
STUFFED QUOHOG - PINTEREST
From pinterest.com
STUFFED QUAHOG – THE SHOP AT WHITE'S OF WESTPORT
From shop.lafrancehospitality.com
10 BEST EMERIL LAGASSE STUFFED PEPPERS RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love