- 20 fresh large quahog clams (about 10 pounds)
- 1 pound Johnsonville® Fully Cooked Andouille Sausage Rope
- 1 large onion, chopped (about 2 cups)
- 3 teaspoons seafood seasoning
- 1 package (14 ounces) herb stuffing cubes
- 1 cup water
- Lemon wedges, optional
- Hot pepper sauce, optional
- Add 2 in. of water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open.
- Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams.
- Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl.
- Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup.
- Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake 15-20 minutes or until heated through. Preheat broiler.
Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce.
Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to resealable freezer bags; return to freezer. To use, place two stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high 2-1/2 to 3 minutes or until heated through. Serve as directed. Yield: 10 servings (3 clams each).
Reviews forDad's Famous Stuffies
"Love this recipe!"
"Wonderful! This is a keeper! We loved the combined taste of the clams and sausage. Thank you for submitting this recipe!"
"I have been making these for years, almost the same way. Sometimes I use cooked breakfast sausage for those that don't like them hot and I do serve them with a little melted butter. Yum!"