Any way you look at a quahog, it is a favorite of many who scoop out the tasty meat of this big brother of Littleneck and Cherrystone clams for chowders, dips, pasta dishes—and what we call “stuffies,” as in stuffed clams. As children we used to dig for quahogs with our bare feet on the shores of Narragansett Bay, a technique still in evidence on long summer afternoons on the Cape and Islands. However you unearth quahogs, they are delicious when chopped up, stuffed with vegetables, coated in bread crumbs, then drizzled with butter—and baked for around 20 minutes. We canvassed our co-workers at Cape Cod Life and the winning recipe for stuffies goes to Joe LaPointe of Mashpee. Our publisher says these are the best stuffed clams around. Cook up a batch for a special holiday or winter treat and let us know what you think by sending me an e-mail at email@example.com.Be sure to check out our Recipes section for more quahog recipes, including additional stuffed clam choices, ideas for Clams Casino, Quahog Pie, Clam Pie, and a Portuguese Steamed Littlenecks recipe.
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