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Cape Cod Stuffed Quahogs with Chorizo

Lauren Collins

Quahogs are in season now on Cape Cod, and what better way to celebrate 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 out on when you're on Cape Cod. During the summer you can usually find stuffed quahogs on most restaurants' menus, but stuffed quahogs are also a delight (and much healthier) to make at home.


The store-bought stuffed quahogs are loaded with lots of breading and very little clams.  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, which is why making your own is so much better.

What Goes Into A Stuffed Quahog?

This answer can vary depending on where you go, but I love a little spice, so I use crumbled chorizo, which is like 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 with a little crushed Ritz cracker and some panko, then grilled to perfection with fresh parsley to garnish.

The clams are shucked from their shells (courtesy of my husband Ryan), then washed in water, chopped up and mixed in with all the other ingredients.

If you're using my method, 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 done in the oven - whichever you prefer!

There is no right or wrong way to make these either - use as much of each ingredient as you want - there's no messing up this simple dish 🙂

Check out the recipe below or click here to print it!  

This recipe is for 10 - 12 clams and takes about one hour to prepare and cook everything, although time will vary for each person, and don't forget to add in time for the shucking and cleaning if you intend to try that!

What do you think?

Let me know by commenting below.

  1. The recipe sounds great looks like you use Sea clams in my correct?

    1. Thank you so much and yes they are sea clams 🙂

  2. 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…

    1. I love that idea!!

  3. 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.

    1. Thank you!! Linguica is also very delicious!

  4. 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.

    1. Thanks for the clarification Matt 😉

  5. Thanks Lauren! Looks awesome!

    1. Thanks Leslie!


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