Stuffed Quahogs

Instructions

1. Steam the quahogs
   Place quahogs and water in a large pot. Cover and bring to a boil over high heat. Reduce heat to medium and steam until the shells open, about 6-8 minutes. Remove opened clams immediately (discard any that don't open). Reserve 1/2 cup of the cooking liquid.
2. Prepare the clam meat
   Once clams are cool enough to handle, remove the meat from the shells and chop finely. Save the shell halves for stuffing. Strain the reserved cooking liquid through a fine-mesh sieve to remove any sand or grit.
3. Sauté the aromatics
   In a large skillet, melt butter over medium heat. Add onion, bell pepper, and celery. Cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 30 seconds until fragrant.
4. Make the stuffing mixture
   In a large mixing bowl, combine sautéed vegetables, chopped clam meat, breadcrumbs, parsley, lemon juice, Worcestershire sauce, Old Bay seasoning, and red pepper flakes if using. Add just enough of the reserved cooking liquid to moisten the stuffing (about 1/4 cup). Season with salt and pepper to taste.
5. Stuff the shells
   Preheat oven to 375°F (190°C). Place the empty shell halves on a baking sheet. Divide the stuffing mixture evenly among the shells, mounding it slightly.
6. Bake the stuffed quahogs
   Bake in the preheated oven for 20-25 minutes, until the tops are golden brown and crispy. Remove from oven and let cool for 5 minutes before serving.
7. Serve
   Transfer stuffed quahogs to a serving platter. Garnish with additional chopped parsley if desired and serve with lemon wedges for squeezing over the top.