Tim O'Toole'S Famous Stuffed Quahogs

1. 1

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

2. 2

   Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.

3. 3

   Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.

4. 4

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

5. 5

   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.

6. 6

   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).

7. 7

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

* Per serving · 4 servings · Values may vary.

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