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I do believe this fits the topic as to a regional cook/dish, it's somewhat different from a traditional prep because it's having a bit of smoke added in the KK other than prepared in the home oven. Quahogs are a shellfish growing wild along the coast in New England, they are prohibited from harvest unless you purchase a licence from the township/city. The governing towns also replenish the beds for residents as they are continually used. Luckily for me though a friend brought these to my attention from a recent trip he harvested in Falmouth Mass. and they were quickly put into play as stuffers. The quahogs are first cleaned to remove sand or contaminents prior to steaming to ensure nothing enters the shell during this process of opening. Once cooked they are then removed from the shell and rinsed under water as an additional measure. All the quahogs are then processed through a meat grinder for the first step, followed by a French bread loaf stick broken into pieces and gently dipped into the saved quahog broth through the same grinder. A few generous pieces of Linquicia (Portugese sausage) are then run through. A compliment of fresh herb as chive, thyme, parsley along with an assortment of peppers and onion are added then to the mix along with some Old Bay, a spice. They are then stuffed into half shells that were carefully separated as to prevent contaminents and rinsed....your dental work is always present of mind when working around shellfish. Into the KK at 250 (I used a diffuser) until around 160 with a slight crust. Serve with butter, the remainder I froze in freezer vacum bags for microwave use at a later time.

Two different beasts David. Two of these and a beer are close to a meal, clams casino generally are thought of as a smaller appetizer. Right church, wrong pew.

Good looking clams @Tyrus. I would normally be a purist and want to eat them with minimum additions but I suspect that, at this size, they are intimidating "au naturel" and on the flip side they are large enough to stand up to the added flavours. If only there was a way to taste cooks online!

This was my birthday gift to myself, lol...The fanatical level of attention to detail and "overbuild everything" philosophy is apparent everywhere on this beast, compared to my KJ Big Joe III, Joe Jr. and Large Green Egg (all of which I love) this thing is on a COMPLETELY different level, it looks like it could take a nuclear strike!!!😂 Thank you to Dennis and the Komodo Kamado team for making such an incredible piece of "Cooking Art", I'm very glad I've joined the Komodo Kamado family.👏👍🙏😊

My new beastie, Ultimate 23 in Terra Blue.☺

Out here there are more pigs than people - seriously! While most of it is pedestrian for the mass market, we do have farmers that raise the old heritage breeds - most have heard of Duroc and Berkshire, but there's lesser-known breeds like, Red Wattle, Mulefoot and Swabian. It's like the Waygu of pork. It ain't "the other white meat!" I had a local butcher shop that carried some of them, but alas COVID did them in. I can still find it occasionally but have to work a bit harder at it now.

One of my favorites and your batch looks amazing !!!!!

Sad, but true....as a side thought and on the other side of the coin I'd be interested to know what you might have there that I can't find here

STUFFIES! I had heard about them from a good friend who used to live in RI. I finally got to try them when visiting Providence a few years back. I liked them! Unfortunately, I can't get anything close here in the Midwest - the No Coast!

They listened….. https://www.fireboard.com/pulse/

Big Bad 32" Dark Autumn Nebula

21" Supreme Terra Blue Pebble