Stuffed Quahog Clams

These classic New England–style stuffed quahog clams balance briny seafood flavor with buttery richness and a lightly crisped topping. Crushed crackers and Panko breadcrumbs create a stuffing that stays moist and cohesive while letting the clams remain the focus. Grilling adds a gentle smokiness that echoes the coastal traditions where stuffies are a staple, finished with just enough brightness from lemon and fresh herbs.

12 quahog clams (about 8 pounds)

1 stick unsalted butter

½ cup finely diced yellow onion

½ cup finely diced red bell pepper

3 oz linguiça, chouriço or chorizo, casing removed and finely diced

2 garlic cloves, minced

½ teaspoon minced fresh thyme

¼ teaspoon Kosher salt, or to taste

½ teaspoon black pepper

6-10 Ritz crackers, finely crushed (about ½ cup)

½ cup Panko breadcrumbs

2 tablespoons minced flat-leaf parsley leaves, plus more for garnish

1 tablespoon fresh lemon juice, plus lemon wedges for serving

Preheat grill to 500°F, or a high heat setting, with the grill lid closed.

In a large Dutch oven, bring 5 to 6 cups water to a boil. Add clams and cover, simmering until clams open, about 5-8 minutes. Carefully remove the clams from the pot, reserving 2 cups of the broth. Transfer clams to a rimmed baking sheet to cool. Discard remaining broth and wipe Dutch oven clean.

Once cool enough to handle, use a paring knife to separate the clam meat from the shells. Using kitchen shears or a sturdy knife, cut through the hinge to fully separate the shells. Discard the top shells and rinse the bottom shells to remove any fragments. Finely chop the clam meat and set aside.

In the Dutch oven, melt butter over medium heat, about 2 minutes. Add onion, bell pepper and sausage and cook, stirring frequently, until vegetables soften and sausage begins to crisp and render its fat, 7-10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.

Stir in minced clams, crushed crackers, breadcrumbs, lemon juice, parsley and 1 cup reserved clam broth until well combined. The mixture should be moist but not wet. If needed, add remaining broth, 1 tablespoon at a time, until desired consistency is reached.

Place the Alpine Outdoor Collection Square Grill Basket on the grill grates to preheat for 5 minutes. Divide stuffing among reserved bottom clam shells, about ¼ to 1/3 cup each. Place on the grill and cook 8-10 minutes, until clams are heated through and lightly sizzling on top.

Serve warm, garnished with fresh parsley and lemon wedges.

Note: If you want to avoid steaming the clams and cleaning the shells, you can purchase empty clam shells from a seafood market. Substitute 12 large quahogs with 3 to 3½ cups canned minced or chopped clams, well drained, and use bottled clam juice in place of the reserved cooking broth.