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Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

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Buzzards Bay Estuary
Phone: 508.291.3625
Web: www.buzzardsbay.org

Stuffed Quahogs (hard-shell clams)

12 Cherrystones (medium sized quahogs)
1 8-oz bag prepared stuffing or make your own
3 celery stalks,
finely chopped
1/2 medium onion,
chopped
1/2 stick butter
2 tsp red pepper flakes (or to taste)

Prepare stuffing according to directions on package or your favorite way. Sauté onion, red pepper flakes and celery in butter and add to stuffing.

Scrub quahogs clean. Add to a pot with 1/2 cup water. Steam quahogs until they pop open. Open shells to remove meat being careful not to break the joint. Chop or grind all meat coarsely and add to stuffing mix. Mix well. Stuff each shell with stuffing and close. Refrigerate over night.

To reheat, place on cookie sheet and bake in a 350 degree oven for approximately 15 minutes or microwave on high 1-2 minutes. Open top shell and place 1 tablespoon butter in top shell. Place back in oven until butter melts or microwave for 15 seconds.

To eat: dip forkful of stuffing in butter and enjoy!

Variations: You may add any additional seafood you like such as shrimp, fish or scallops. The traditional New England recipe calls for spicy sausage to be added to the stuffing mix!

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.


Buzzards Bay covers 1,939 square kilometers and sits on the southern coast of Massachusetts, just under the arm of Cape Cod. The bay is a diverse habitat of salt marshes, sandy beaches, eelgrass beds, small embayments, tidal streams and urban ports. Bay waters are used for shellfishing, swimming, boating, and marine transportation. Taken as a whole the area is considered relatively healthy, but the waters of the smaller embayments are threatened by increasing amounts of contamination. Pollution associated with residential development, industrial waste, and sewage contamination, as indicated by fecal coliform bacteria and elevated nitrogen levels, contributes to declining water quality.