Traditional Cape Cod Linguisa Stuffed Quahogs

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Writer: Judy Shortsleeve

Traditional Cape Cod Linguisa Stuffed Quahogs

Traditional Cape Cod Linguisa Stuffed Quahogs


  • 12 - 15 lbs. local hard shell chowder quahogs (will yield about 1 ¼ to 1 ½ pounds of meat)
  • 1 stick Salted butter
  • 1 ounce Garlic minced
  • 1/2 lb. Linguica chopped
  • 1/4 lb. White onions diced
  • 1/3 tbsp Dry hot red crushed pepper
  • 1-1/2 to 1-3/4 lbs. Day old Portuguese style bread
  • about 4 cups Quahog broth


  • Steam quahogs until they are open and reserve broth for later use. Remove quahog meat from shells and grind meat. Save shells.
  • Sauté butter, garlic, linguisa, onions and crushed hot pepper.
  • Chop bread into shredded stuffing type crumbs with a food processor.
  • Add broth and quahog meat to sautéed mixture. Mix together and then add to breadcrumbs. Fold together. Add more broth if needed. Place quahog stuffing mixture into shells.
  • Bake at 350° on cookie sheet for 15-20 minutes and enjoy one of Cape Cod’s finest delicacies.


Recipe courtesy of Chad’s Stuffed Quahogs.
Tried this recipe?Let us know how it was!

Judy Shortsleeve