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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Preheat oven to 300F . Place cubed bread in a rimmed baking sheet. Toast
until dry, about 15 minutes. Set aside.
In a saute pan set over medium high heat, cook choizo, stirring
occasionally, until fat is rendered and chorizo is lightly browned, about 4
minutes. Using a slotted spoot, remove chorizo from fat, and transfer to
a paper towel lined plate. Blot dry and set aside.
Under running water, scrup clams clean. Place in a large stockpot, and add
2/3 cup water. Cover pot, and place over high heat. Steam until all
clams have opened, about 10-15 minutes. Remove clams from pot, discarding
any that do not open; strain broth through a paper towel lined fine
strainer; set aside.
Remove
meat from shells. Chop into 1/4 inch pcs; set aside. Separate
shells into halves; clean them thoroughly by boiling in a large pot of
water for 5 minutes. Remove shells from pot; let cool.
In a large saute pan set over medium heat, warm olive oil. Cook garlic,
onions, red pepper flakes, stirring until onions are soft and traslucent,
about 8 minutes. Let cool to room temperature.
In a large mixing bowl, beat 1 cup reserved clam broth into eggs. Add
onion mixture, clams, chorizo, herbs; toss well. Add bread cubes. Fold
together until just mixed. Season with pepper.
Heat grill. Fill each clam shell with stuffing, about 1/4-1/3 cup filling
per shell. Dot top of each shell with butter. Place quahogs, stuffing
side up, on grill; cook, covered, for 10 minutes. Transfer to a serving
plate; serve warm.
Contributor: Martha Stewart Living June 2003 p 176
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