try this…Fisher Cooking Camp-Stuffed Quahogs

Fisher Cooking Camp-Stuffed Quahogs

served with grilled veggies.

For some unknown reason the phrase “one stop shop” keeps popping up in my conversations this week.

But I have to admit I rarely take advantage of this “one stop shop convenience”. I am more interested in checking out all the specialty markets in my area. I love the idea of stopping & shopping at the butcher, the baker and the candlestick maker ( I suppose I rarely need the candlestick maker. )

I also want to teach my son to support our local small businesses.

Today our dinner was from Anthony’s Fish Market, where we buy our quahogs and lemons.

The Corn Bug, which is conveniently located in Anthony’s parking lot, and where we purchased our corn, peppers, zucchini, onions, summer squash and potatoes. (and totally cute, right!)

and then conveniently located  just down the road, Provencal Bakery we buy our baguette.

So let’s start by chopping bread as Fisher is doing ;

Then steam and then mince the quahogs. Moisten the chopped bread in some of the quahog juice. Mix the clams and bread.

Saute garlic, onions, red and green bell peppers and Portuguese chourico. Then add the bread, minced clams, herbs and spices.

Then fill the mixture into the clean clam shells with a bit of butter ( we like our stuffies chunky not mixed in a processor so you can see and identify the ingredients)

Then wrap in foil and bake in the oven 15-20 minutes at 400 degrees or on the grill, with veggies of your choice and corn on the cob. (My older son Noah is the grill master.)


And  there you have it. Not one stop shop, but really not so inconvenient at all.




  • 8 quahogs
  • 6 tablespoons butter, at room temperature
  • 2 tablespoons minced garlic
  • Kosher salt and freshly ground black pepper
  •  2 1/2 tablespoons paprika
  • 1 tablespoon onion powder
  • crushed red pepper to taste
  • 1 tablespoons cayenne pepper
  • 8 ounces chopped chourico ( we like spicy)
  • 1/2 cup minced onions
  • 1/4 cup minced green pepper & red pepper
  • 1/2 a baguette
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup reserved steaming liquid or quahog  juice to moisten bread
  • Aluminum foil
  • Lemon slices to squeeze on at service and for garnish



If you would like me to include your specialty food store or products in a future food/recipe post contact us at We love sampling and sharing new products.


7 thoughts on “try this…Fisher Cooking Camp-Stuffed Quahogs

  1. Pingback: Calabaza Frita or Herbed Squash Recipe « To Cook With Love

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