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1
Preheat oven to 350 degrees.
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2
Combine quahogs and wine in a large pot, bring to boil, cover and cook until clams are just open.
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3
Cool, drain, reserving broth.
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4
Remove clams from shells, saving 12 shell halves.
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5
Chop clams coarsely and set aside.
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6
Strain broth through coffee filter and set aside.
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7
Heat the olive oil in a saute pan and brown sausage.
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8
In a food processor, combine the clams, broth, and sausage with remaining ingredients and process until well blended.
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9
Taste to check seasonings.
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10
Divide mixture and scoop into the 12 shell halves.
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11
Bake for approximately 30 minutes.
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12
How to Shuck a Quahog: Place quahogs in a large pot over medium heat with water just covering them.
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13
As quahogs slowly open, remove them from the water.
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14
Allow to cool.
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15
Using a knife, slit the sides to fully open the clam.
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16
Scoop out the insides and reserve with juice in a separate bowl.
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17
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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18
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
