Stuffed Quahogs on the Grill

Ingredients

• 12 large quahogs

• 1 cup water

• 1 cup dry white wine

Stuffing

• 2 tbsp butter

• 2 tbsp olive oil

• 1 medium onion, finely diced (about 1 cup)

• 1 medium carrot, finely diced (about ½ cup)

• 2 celery stalks, finely diced (about ½ cup)

• 4 cloves garlic, minced

• 3 cups seasoned breadcrumbs (start here, add more if needed)

• ½ cup freshly grated Parmesan

• ¼ cup chopped fresh parsley

• 2 tbsp fresh lemon juice (about ½ lemon)

• 1 to 2 tsp Tabasco (to taste)

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• ¾ to 1 cup reserved clam broth (as needed)

Instructions

1. Add the quahogs, water, and white wine to a large pot. Cover and steam until the shells open, removing each clam as it opens. Reserve the cooking liquid.

2. Remove the clam meat from the shells and finely chop it. Rinse and save the shells for stuffing. (Make sure to remove the muscle)

3. Heat the butter and olive oil in a skillet over medium heat. Sauté the onion, carrot, and celery for 8 to 10 minutes until soft and translucent. Season lightly with salt and pepper. Add the garlic and cook for another 30 seconds.

4. In a large bowl, combine the breadcrumbs, Parmesan, parsley, chopped clams, cooked vegetables, lemon juice, Tabasco, salt, and pepper.

5. Slowly add ¾ cup of the reserved clam broth, mixing until the stuffing is evenly moistened. Add more broth, a little at a time, if needed. The mixture should hold together when squeezed but shouldn’t be wet.

6. Fill each clam shell generously with the stuffing, pressing it in lightly and creating a slight mound on top.

7. Grill over medium indirect heat (about 375°F) for 10 to 15 minutes, or until the tops are golden brown and crisp. Watch the bottoms closely so they don’t overcook.

8. Serve immediately with lemon wedges, extra parsley, and hot sauce.