Craig Claiborne

Stuffed Quahogs

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 dozen quahogs (chowder clams)
  • ¼ cup water
  • ¼ cup minced

Method

  1. Preheat oven to hot (450°F.).

  2. Wash the clams well and place them in a kettle with the water. Steam over moderate heat just until the clams open wide. Remove the meat and reserve half the shells for stuffing. Reserve the clam broth.