-
1
Preheat the oven to 300F.
-
2
Place the cubed bread on a rimmed baking sheet.
-
3
Toast until dry, about 15 minutes.
-
4
Set aside.
-
5
In a saute pan set over medium-high heat, cook the chorizo, stirring occasionally, until the fat is rendered and the chorizo is lightly browned, about 4 minutes.
-
6
Using a slotted spoon, remove the chorizo from the fat, and transfer it to a paper-towellined plate.
-
7
Blot dry, and set aside.
-
8
Under running water, scrub the clams clean.
-
9
Place in a large stockpot, and add 2/3 cup water.
-
10
Cover the pot, and place over high heat.
-
11
Steam until all clams have opened, about 10 to 15 minutes.
-
12
Remove the clams from the pot, discarding any that did not open; strain the broth through a paper-towellined fine strainer; set aside.
-
13
Remove the meat from the shells.
-
14
Chop into 1/4-inch pieces; set aside.
-
15
Separate the shells into halves; clean them thoroughly by boiling in a large pot of water for 5 minutes.
-
16
Remove the shells from the pot; let cool.
-
17
In a large saute pan set over medium heat, warm the olive oil.
-
18
Cook the garlic, onions, and red pepper flakes, stirring, until the onions are soft and translucent, about 8 minutes.
-
19
Let the mixture cool to room temperature.
-
20
In a large mixing bowl, beat 1 cup reserved clam broth into the eggs.
-
21
Add the onion mixture, clams, chorizo, and herbs; toss well.
-
22
Add the bread cubes.
-
23
Fold together until just mixed.
-
24
Season with pepper.
-
25
Heat the grill.
-
26
Fill each clamshell with stuffing, about 1/4 to 1/3 cup filling per shell.
-
27
Dot the top of each filled shell with butter.
-
28
Place the quahogs, stuffing side up, on the grill; cook, covered, for 10 minutes.
-
29
Transfer to a serving plate; serve warm.
