Crispy Stuffed Quahogs
Briny quahog shells filled with seasoned chopped clam, butter-toasted breadcrumbs, and a hit of hot sauce. Baked until the tops turn golden and the filling is bubbling hot.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 4 whole littleneck or quahog clams
- ¾ cup panko breadcrumbs
- 4 tbsp butter
- ⅓ cup yellow onion, finely diced
- 1 tbsp hot sauce (Frank's or similar)
- ½ whole lemon
- 1 pinch salt and pepper
Instructions
- 1
Place clams on a sheet pan, cover with foil, and bake at 425°F for 8 minutes until shells crack open.
- 2
Remove clams and let cool slightly. Chop the meat into small pieces, reserving the shells and any liquid.
- 3
Melt butter in a skillet over medium heat, then toast panko and diced onion until golden, about 4 minutes.
- 4
Stir chopped clam, hot sauce, reserved clam liquid, salt, and pepper into the breadcrumb mixture.
- 5
Divide filling evenly into the 4 clam shells and nestle on the sheet pan.
- 6
Bake at 425°F for 8 minutes until filling is bubbling and tops turn golden brown.
- 7
Squeeze lemon over the top and serve immediately.
Tools you’ll need
- sheet pan
- 12-inch skillet
- foil
- tongs
- kitchen knife
- cutting board
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