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1
Wash the quahogs to remove any grit.
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2
Heat a large pot over high heat, then add in the quahogs with 2 cups water; cover the pot and steam the quahogs for 5 minutes.
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3
Check to see if all of the quahogs are open, and continue to steam until they are all open.
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4
Remove from the heat and strain the quahogs, reserving the cooking liquid.
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5
Cool the quahogs and shuck the clams from the shells.
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6
Reserve the shells for a later use.
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7
In a meat grinder or food processor, grind the shucked clams and reserve.
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8
Either split the shells or gently twist at the hinge to remove the cartilage.
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9
Rinse the shells and reserve.
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10
In a 2-quart saucepan set over medium-high heat, melt the butter, and then add the onions.
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11
Saute until translucent, then remove the pan from the heat.
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12
In a large mixing bowl add the cooked onions and butter, the ground clams, hot peppers and Sriracha.
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13
Add the reserved clam broth and mix well.
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14
Add the breadcrumbs until the stuffing is firm but wet.
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15
Stuff the quahog shells with the filling.
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16
At this point cook immediately or refrigerate and cook the stuffed quahogs when ready to serve.
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17
Preheat the oven to 375 degrees F.
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18
Cook the quahogs until golden brown on top and cooked through, 15 minutes.
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19
Serve with melted butter.
