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!
Portuguese Stuffed Quahogs
Ingredients
- 4 Quahogs You want to make sure they are scrubbed and carefully rinsed to remove any sand or debris.
- 4 cups water to boil the quahogs (2 cups will be reserved for stuffing once quahogs are done being boiled)
- 1 egg
- 1 bell pepper finely diced
- 2 onion yellow, large, finely diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 4 tbsps butter
- 1 1/2 tbsps crushed red pepper
- 5 Portuguese bread buns Can use 5 cups of day old Italian bread
- 3/4 cup chourico chopped
- 1/2 tbsp Portuguese all seasoning spice Adobo with pimenta
- Paprika optional
Instructions
- Add 4 cups of water into a stockpot. Place it on the stove, and turn up the heat.
- 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. Â
- 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.Â
- Run the quahogs under cold water and twist their shells into two pieces. Â
- Remove any lose pieces and set aside shells and bellies.Â
- You should have 4 quahog bellies. Using knife, chop them into super small pieces. Quahogs can be a chocking hazard so tiny pieces are a must!! I choked on one as a child! Â
- Â Pull apart Portuguese Rolls into small chunks.Â
- Preheat oven to 375 degrees Fahrenheit.Â
- 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. Â
- Â 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 ok it the bread is mushy. Â
- 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. Â
- 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.Â
- 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. Â
Just made these, didn’t have any Portuguese bread so I used breadcrumbs. They are delicious!! Thanks for helping an Irish girl from RI make Portuguese Stuffies with clams I dug myself!
Hi Amy,
Ahh, Fall River, “hot Cheese” sandwiches at the Nite Owl, Coney Island Hot Dogs and “gravy” based Chow Mien! Not to mention, Hartley’s Pork Pies, Great Fish & Chips and soooo much more! Grew up in Fall River in the 50’s, born in ’46. Lived “Up the Flint” as they say. I like your recipe a lot and still go clamming (both steamers and quahogs) out on the Cape where I’ve lived for the past 44 years.
I often make both a spicy version of your recipe and one that is tamed down a bit with less spice and linguica. I would recommend cooking the quahogs only until they open in the pan; I take them out, one at a time as soon as they’re open. I’ve found, as with all sea food, that over cooking the product dries it out and toughens the meat. I let the meats cool, then dice it up or run it through a food processor if I’m making a lot of them – sometimes I just put them together as “hors d’oeuvres” in smaller shells when invited to a party or family get together.
Thank you very much for your recipe; I’m sure they’re delicious and I appreciate your talent!
Be well,
Ron L.
Chorico is a no no in my Portuguese Dad’s family Stuffies! The flavor competes with the flavor of the quahogs. My dad also was a quahogger in R.I. and being of Portuguese descent, we know our cuisine! We use minced quahog meat with a bit of juice( in the blender is easier) browned up bacon, onion, garlic and some bell pepper sautéed not much bacon with the bread and quahog juice. Also use the 2 shells after steaming them as soon as they open, and NEVER OVER COOK a quahog to being like rubber, as any shellfish! NOW…stuff them, close them with a butcher string tied so some of the double shell is slightly open, showing the stuffing, because it will swell a bit. Make sure the stuffing is moist adding egg but not watery! Add your hot pepper seasoning or tobasco sauce after it is done. Bake 375 or 350 NEVER over bake “Stuffies!” This East Bay raised fisherman’s daughter says this is the way to go!
Thank you so much for your kind words! I think we went to Diman together- class of 02?
Grew up in fall river Ma in the 80s and 90s. Moved to Nebraska and haven’t had anything like these since I left. Honestly, I forgot about them. Made them and they are like getting smacked in the face with fall river, in the best way possible. Great recipe, you nailed it.
Hello, the egg is used to bind the stuffing. You can find the step to use it in the recipe card below. Thank you, for stopping by!
What is the egg for and when do you use it?
Hi, Did you buy spicy chourico?
The paprika adds more of a smoky flavor so maybe you could reduce the crushed pepper for next time. I’d use just a teaspoon for less spice.
Thank you for stopping by!
Hi,
1.) Thank you! This was my third attempt at making stuffies and I finally got it done. With that being said, mine were much too spicy. It could have been the 1/8th of a tsp of paprika I added BEFORE the mix was done or the 1 1/2 TBSP’s of crushed red pepper flakes.
Also, I think the chorizo only needs a quick saute — don’t want to overcook.
I’m excited to do another batch.
Thanks!
I can’t wait to make these! My Avõ made these with a cracker that I wish I could remember the name of. Yours looks like hers without crackers. As a child they were in my top five along with anything made with Linguiça. :)
Hello, I lived in the Flint area and went to the Davol school and Diman :)
Wow. Do these ever bring back great memories!
I was born in Fall River and I miss there everyday! Moved to Canada when I was 14.
Where did you grow up there?
I went to St Michael’s School!