June 9 2019

Cape Cod Stuffed Quahogs with Chorizo

by Lauren Collins
10 comments

Quahogs are a staple of summer on Cape Cod, and what better way to celebrate the warm weather than with a homemade stuffed quahog recipe!

If you're a New Englander like me, then you know a stuffed quahog when you see one.  Just to be clear, a stuffed quahog is also known as a stuffed clam - quahog just sounds cooler.

Stuffed quahogs are one of those quintessential summer meals that you can't miss when you're on Cape. During the summer you can usually find stuffed quahogs on most restaurants' menus, but stuffed quahogs are also a delight to make at home.

Store-bought stuffed quahogs are also commonly loaded with lots of breading and very little clam. A lot of restaurants use butter and a lot of breading, and maybe a tad more clams than the store-bought kind, but not by much.

This is is why making your own stuffed quahogs can be so much better.


What Goes Into A Stuffed Quahog?

Well, the answer can vary depending on where you go. However I love a little spice so I use crumbled chorizo, which is a very spicy sausage.  

You could also use linguisa, which is a spicy Portuguese sausage. Either is fine and they both add a lot of flavor.

I also use sautéed onions, bell pepper, and a little garlic. Everything binds together well when you add some crushed Ritz cracker and panko. The last step is to grill it all to perfection with fresh parsley to garnish.

The clams featured above were shucked from their shells by my husband Ryan, washed in water, chopped up, and then mixed in with all the other ingredients.

If you're using this method, then also make sure to wash the shells and the clams to get rid of any sand or dirt. I like to grill mine, but these can also be cooked in the oven.

There is no right or wrong way to make stuffed quahogs - use as much of each ingredient as you want - there's no messing up this simple dish! 😄

You can view the recipe below or click here to print a hard copy.

This recipe is for 10 - 12 large quahogs. If you are using smaller quahogs, then I would double or even triple the amount.

All in all it takes about one hour to prepare and cook everything, although the time will vary for each person. Don't forget to add in time for the shucking and cleaning.

Please let me know if you decide to give this stuffed quahog recipe a try. And if you have any tips or tricks of your own, then please let me know by leaving a comment below.

Happy Cooking! 🍽

About the author 

Lauren Collins

Through the eyes of a fishermans' wife, I'm excited to share my cooking and photography with you here on MFCC. You can learn more about cooking, and get more recipes by visiting my website Creatively Delish.


  • Hey Lauren maybe we could have a contest where people bring in their stuffed clams for people to taste and see who makes the best tasting stuffies…

  • Great recipe, Lauren. Can’t wait to try it.
    Matt, you stole my thunder. I think Chourico is more popular in southern New England. Also, the other Portuguese sausage is linguica. It’s great on pizza or grilled.

  • Chorizo is Spanish, Chourico is the Portuguese version, they are similar and both probably taste great in stuffies, but there is a different taste between them.

  • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

    You may also like

    >