Portuguese Stuffed Quahogs

Portuguese Stuffed Quahogs are an appetizer staple in Southeastern Massachusetts. Each hearty bite is seasoned perfectly and loaded with all the Portuguese flavors one would expect in a stuffed quahog.

Growing up in Fall River, MA was wonderful back in the 80’s and early 90’s. We had safe streets, and lots of lovely Portuguese families who took pride in their properties, and taught their children to work hard and be respectful.

In the 70’s, my dad emigrated from St. Miguel Azores to Fall River, MA also known as the Spindle City. I grew up with an amazing Portuguese family and lots of access to the Portuguese foodie culture.

Growing up, my dad loved Portuguese food so much so my mom would incorporate it into our meal plans mixing traditional American and Portuguese cultures.

One of my favorite Portuguese appetizers that my mom made several times a year were stuffed quahogs.

Stuffed Quahogs are one of those meals or appetizers that everyone has their own spin on. Some people use Papo Secos, and other crushed crackers. Regardless, this recipe is delicious and loaded with Portuguese flair.

What is a Portuguese Stuffed Quahog?

A Portuguese Stuffed Quahog is a blend of Portuguese rolls (Papo Secos), Chourico (hot or mild), parsley, bell pepper, crushed red peppers, chopped quahog, and Portuguese all seasoning spice. In addition of garlic, onion, and paprika is also crucial to achieving a bold flavor.

The bread mixture is moistened with reserved water from boiling the quahogs. Some people use chicken stock, but I don’t mind using the juices from boiling the shellfish. However, it is important to NOT use the bottom of the pan water where possible sand could be lurking.

Each is baked and served on a scrubbed, half Quahog shell.

They are typically spicy, but can be tailored to the spice level of the people eating them. Red pepper sauce like Tabasco, a pad of butter, fresh parsley, and lemon juice are also typically served with Portuguese style stuffed quahogs.

Ingredients needed to make 10 Portuguese Stuffed Quahogs

• 4-5 Quahogs- fresh is best. You want to make sure they are scrubbed and carefully rinsed to remove any sand or debris. I used 4 and put the extra two fillings in small ramekins which works the same way for baking and is easier to eat.
• 4 cups of water to boil the quahogs (2 cups will be reserved for stuffing once quahogs are done being boiled)
• 1 egg
• 1 medium green bell pepper, diced
• 1 large yellow onion, diced
• 1 tablespoon olive oil
• 4 tablespoons of butter
• 1 1/2 tablespoons of crushed red pepper
• 5 large Portuguese Rolls (Papo secos)
• 3 large garlic cloves, minced
• 1 link of chourico, ground or chopped into small pieces
• 1/2 tablespoon Portuguese all seasoning (Adobo brand works well)
• Paprika

How to Make Portuguese Stuffed Quahogs

The first step to making these quahogs is to put your 4 cups of water into a stockpot. Once the water is rapidly boiling, add your quahogs. Boil them until they open up.

If they fail to open up (give them a full 20 minutes) they are bad and should NOT be eaten.

Once they are boiled, reserve 2 cups of water from the top of the pan. Do not use the water at the bottom because that might have sand residue.

Run the quahogs under cold water and twist their shells into two pieces.

Remove any lose pieces and set aside shells and bellies.

You should have 4 quahog bellies. Using knife, chop them into super small pieces. Quahogs can be a choking hazard so tiny pieces are a must!! I choked on one as a child!

Pull apart Portuguese Rolls into small chunks.

Preheat oven to 375 degrees Fahrenheit.

Pour over the reserved quahog water and let the bread absorb it while you saute the onion, pepper (bell), garlic, and chourico in a skillet with the oil and butter.

Saute meat, and veggies until tender. The onion will take on a translucent look; set aside.

Add soaked bread to a colander and squeeze out any excess liquid. It is okay if the bread is mushy.

Add bread to a large bowl with chopped quahogs, crushed red pepper, egg, Portuguese seasoning, and sauteed chourico and veggies.

Mix everything until fully combined.

Stuff Quahogs generously will mixture and place them on a large baking sheet. If you have extra mixture, bake it in small oven-safe ramekins.

Optional- sprinkle each with paprika.

Bake quahogs uncovered for 40-45 minutes. The outside with have a crispy texture and the insides will remain moist but should not be super soggy.

Enjoy quahogs warm with a pad of butter, pepper sauce, parsley, and a lemon wedge. These were flavorful enough where I opted to omit them.

Stuffed Quahog Tips

If you do not want to stuff the stuffing into the shells, you will need ten (10) 4-ounce ramekins. These bake fine in this size.

You can use a food processor to “pulse” your ingredients like chourico, pepper, onion, and garlic so they have a finer texture.

These quahogs are best warmed, but do store in the fridge for up top 3 days. I have not tested them past this point because they are so good!

I individually wrap each one with plastic wrap for lunches or quick snacks.

Love Portuguese Food? Here are some other recipes you might like below!

• Shrimp Mozambique
• Chourico Sandwich
• Portuguese Style Chicken Drumsticks