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1
Preheat the oven to 400 degrees F.
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2
In a medium pot, bring 4 cups water to a boil over high heat.
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3
Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes.
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4
Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use.
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5
Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor.
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6
(Don't over process, the meats should be chunky.)
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7
The shells can be set aside for later use.
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8
Make sure to remove any muscles left on the shells and discard any broken shells.
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9
In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent.
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10
Add the chopped quahog meat and cook for 3 to 4 minutes longer.
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11
In a large mixing bowl, add the quahog broth to the croutons and fold together.
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12
When the croutons have absorbed the broth, add the hot ingredients to the bowl.
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13
Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff.
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14
Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells.
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15
Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes.
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16
The stuffies are now ready to be served.
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17
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
