Cape Cod Clams! Ep2. Stuffed Clams! | Outdoor Lore Cooking

Last week you saw us gathering quahogs in the water and sand of Cape Cod. This week we are going to turn those quahogs into a family favorite meal! STUFFED CLAMS!! Hope you enjoy!

*RECIPE*
use this as a general guide but don't actually measure, just do it the way you feel!

Ingredients (Remember Outdoor Lore #8 - Never measure when you cook. Follow your heart)
30 fresh large quahogs ≈ 30 large ones
2 medium onions
peppers, 1 each of red, yellow, orange and green
a whole bunch of celery
garlic or "Jar-lic"
small bag of baby carrots
2tsp spoons hot sauce
2tsp Lemon juice
1 stick of butter
3 sleeves of Ritz
parmesan cheese
salt and pepper

1 - Shuck quahogs. Save liquid and meat in separate bowls. Clean large shells and set aside.

2 - Chop quahog meat in blender. Don't liquify, just give it a good chop.

3 - Sauté one and a half onions in a stick of butter until they just start to be translucent. Add chopped peppers, half of celery then garlic. After all ingredients are soft lightly salt and pepper. Add hot sauce and lemon juice. Mix and remove from heat.

4 - Mix chopped quahogs with sautéed veggies, remaining uncooked veggies, and two sleeves of ritz.

5 - Use ritz and clam juice to amend consistency of mix. You want it thick enough to spoon into shell without any runny liquid.

6 - Spoon mix into clean shells and sprinkle with ritz and parmesan cheese.

7 - Grill them over medium heat (apx 25 minutes depending on grill) until they are bubbling in the shell and the tops are golden brown. (You can also do the cooking in the oven if you dont have a grill)

8 - Serve up with cocktail sauce, hot sauce lemon juicd and enjoy as a family!

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