Tim O'Toole's Famous Stuffed Quahogs

Method:

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Bring water to a boil over high heat.

3. 3

   Add sausage links; reduce heat to medium and simmer for 10 minutes.

4. 4

   Remove links from broth; reserve the broth.

5. 5

   Remove casings from the sausage.

6. 6

   Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes.

7. 7

   Remove the quahogs; reserve the broth.

8. 8

   Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.

9. 9

   Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl.

10. 10

    Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.

11. 11

    Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.

12. 12

    Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).

13. 13

    Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Adapted from Allrecipes