Quahog stuffers

[Tyrus]

 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.  

[David Chang]

aka clams casino? or is that a different thing..

[Tyrus]

8 hours ago, David Chang said:

aka clams casino?

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.

Edited July 11 by Tyrus

[tony b]

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!

[Tyrus]

35 minutes ago, tony b said:

Unfortunately, I can't get anything close here in the Midwest - the No Coast

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

[C6Bill]

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

[tekobo]

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!

[Tyrus]

4 hours ago, C6Bill said:

One of my favorites

Tis the season

 

1 hour ago, tekobo said:

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!

Generally butter but some like it hot, hot sauce that is.  I agree with the thought that pictures are tasteless, however if there's anyone to make it happen my money 's on you.

[tony b]

6 hours ago, Tyrus said:

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

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.