Quahogs, known outside New English speaker's realms as hard shell clams grow in a range from southern New England (Mass RI Conn) all the way south to Texas in the Gulf of Mexico.
From here (southern New England) north, other species of clams grow too, particularly soft shell clams (at least to Nova Scotia in my knowledge), also sea or surf clams (mid coast Maine to Virginia) Stimpson clams (Mass to Newfoundland) and Ocean Quahogs AKA mahogony quahogs (Primarily found off New England.
Of all these species, ocean quahogs are unsuitable for stuffing as they contain too much iodine and need to undergo an industrial process to be edible at all.
Stimpson clams are unlikely to be available to consumers but would be excellent in this recipe.
Surf clams are almost always processed directly from the catch vessel but are often found in the surf, some may know where to catch them and they too are ideal for stuffers.
Soft shell clams, (steamers, piss clams, friers, etc) while abundant of flavor are not suitable for stuffing, the shells are too weak. They are however a great addition to any chowder, clam pie, stuffed clams etc. due to their excellent sweet flavor.
Finally some specifics about hardshell clams (quahogs);
These clams are graded and sold by size.
The traditional sizes are littlenecks (up to 2 1/2" shell diameter) served raw on the halfshell
Cherrystones (2 1/2" to 3" in diameter (also served raw on the halfshell, but further from the coast),
often simply mixed with the third size,
Chowders. Over 3 inches diameter these older tougher clams are cooked and served primarily as chowder but also stuffed and in clam pie and fritters or clam cakes.
Modern marketing has added some new sizes and we will cover these here too, to avoid potential confusion
First is pasta clams, a recent innovation, this size is measured in thickness of the shell and consists of clams between 7/8" and 1" thickness. The advent of pasta clams follows the aquaculture industry and their penchant to try to sell younger (grown in less time) clams. The wild fisherman cannot partake in this market as clams measured under an inch in shell thickness are considered seeds and must be returned to the flats as they are caught.
The next is known as the count neck, this is the preferred restaurant sized littleneck.
Finally, the top neck, a division of littlenecks, smaller than cherrystones. This size was devised so that wholesalers could pay fishers less for some of their product, though the quality be the same.
Now onto the meat;
Start with a few dozen chowder/cherrystone clams.
To each his own but I steam them until they open. I start with just an inch of water in the lobster pot (largest pot in the house you are in). I then reserve (save) the juice.
Take the meats from the shells and grind, chop, slice process, whatever works.
Add to (in a big mixing bowl) two large sauteed onions (sauteed in cubed fried salt pork
or at a minimum leftover bacon fat)
A package of your favorite stuffing mix or crushed ritz crackers or bread crumbs
Red pepper
Black pepper
Garlic (all to taste)
1/2 pound of ground linguica (these are portuguese sausages available in southern NE, use whatever
1/2 pound of ground chourico You like, one is spicy, the other hot
With all the ingredients in the mixing bowl, pour reserved clam juice and stir, pour and stir until all the stuffing is moistened. (do not add salt. If you have issues with salt, dilute the clam juice accordingly with fresh water)
Note that unlike every other stuffie recipe mine does not include butter....so far.
From your mixing bowl scoup the mix into shells, also reserved. I separate the shells into halves being careful to break out the little hinge piece.
Back near the top of the oven at 375 for 45 mins
Before serving (serve hot), add a thin pat of butter to each clam.
From here (southern New England) north, other species of clams grow too, particularly soft shell clams (at least to Nova Scotia in my knowledge), also sea or surf clams (mid coast Maine to Virginia) Stimpson clams (Mass to Newfoundland) and Ocean Quahogs AKA mahogony quahogs (Primarily found off New England.
Of all these species, ocean quahogs are unsuitable for stuffing as they contain too much iodine and need to undergo an industrial process to be edible at all.
Stimpson clams are unlikely to be available to consumers but would be excellent in this recipe.
Surf clams are almost always processed directly from the catch vessel but are often found in the surf, some may know where to catch them and they too are ideal for stuffers.
Soft shell clams, (steamers, piss clams, friers, etc) while abundant of flavor are not suitable for stuffing, the shells are too weak. They are however a great addition to any chowder, clam pie, stuffed clams etc. due to their excellent sweet flavor.
Finally some specifics about hardshell clams (quahogs);
These clams are graded and sold by size.
The traditional sizes are littlenecks (up to 2 1/2" shell diameter) served raw on the halfshell
Cherrystones (2 1/2" to 3" in diameter (also served raw on the halfshell, but further from the coast),
often simply mixed with the third size,
Chowders. Over 3 inches diameter these older tougher clams are cooked and served primarily as chowder but also stuffed and in clam pie and fritters or clam cakes.
Modern marketing has added some new sizes and we will cover these here too, to avoid potential confusion
First is pasta clams, a recent innovation, this size is measured in thickness of the shell and consists of clams between 7/8" and 1" thickness. The advent of pasta clams follows the aquaculture industry and their penchant to try to sell younger (grown in less time) clams. The wild fisherman cannot partake in this market as clams measured under an inch in shell thickness are considered seeds and must be returned to the flats as they are caught.
The next is known as the count neck, this is the preferred restaurant sized littleneck.
Finally, the top neck, a division of littlenecks, smaller than cherrystones. This size was devised so that wholesalers could pay fishers less for some of their product, though the quality be the same.
Now onto the meat;
Start with a few dozen chowder/cherrystone clams.
To each his own but I steam them until they open. I start with just an inch of water in the lobster pot (largest pot in the house you are in). I then reserve (save) the juice.
Take the meats from the shells and grind, chop, slice process, whatever works.
Add to (in a big mixing bowl) two large sauteed onions (sauteed in cubed fried salt pork
or at a minimum leftover bacon fat)
A package of your favorite stuffing mix or crushed ritz crackers or bread crumbs
Red pepper
Black pepper
Garlic (all to taste)
1/2 pound of ground linguica (these are portuguese sausages available in southern NE, use whatever
1/2 pound of ground chourico You like, one is spicy, the other hot
With all the ingredients in the mixing bowl, pour reserved clam juice and stir, pour and stir until all the stuffing is moistened. (do not add salt. If you have issues with salt, dilute the clam juice accordingly with fresh water)
Note that unlike every other stuffie recipe mine does not include butter....so far.
From your mixing bowl scoup the mix into shells, also reserved. I separate the shells into halves being careful to break out the little hinge piece.
Back near the top of the oven at 375 for 45 mins
Before serving (serve hot), add a thin pat of butter to each clam.
