Baked Stuffed Quahogs with Chorizo and Herb Breadcrumbs
Classic Rhode Island style stuffed quahogs combining fresh clams, spicy chorizo, and herbed breadcrumbs baked until golden and fragrant. This american-inspired seafood ready in about 40 minutes pairs large quahog clams, chopped, Spanish chorizo, finely diced, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large quahog clams, chopped
- 4 oz Spanish chorizo, finely diced
- 1/2 cup yellow onion, finely chopped
- 1/4 cup celery stalk, finely chopped
- 2 garlic cloves, minced
- 3 tbsp unsalted butter
- 3 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
- 1 cup fresh breadcrumbs
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. In a large skillet over medium heat, melt 3 tbsp unsalted butter, add 4 oz diced Spanish chorizo and cook 4 minutes until it renders fat and starts to crisp.
- Step 2: Add 1/2 cup finely chopped yellow onion, 1/4 cup finely chopped celery, and 2 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 1 lb chopped large quahog clams, 1 cup fresh breadcrumbs, 3 tbsp chopped parsley, 1 tbsp chopped oregano, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 3 minutes until mixture is combined and heated through.
- Step 4: Transfer mixture to a baking dish, sprinkle 1/4 cup grated Parmesan cheese evenly over the top.
- Step 5: Bake uncovered for 20 minutes until the top is golden brown and bubbling.
- Step 6: Remove from oven and let rest 5 minutes before serving as a savory appetizer or main course.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Stuffed Quahogs with Chorizo and Herb Breadcrumbs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Stuffed Quahogs with Chorizo and Herb Breadcrumbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large quahog clams, chopped from drying out.
Can I substitute ingredients in Baked Stuffed Quahogs with Chorizo and Herb Breadcrumbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Stuffed Quahogs with Chorizo and Herb Breadcrumbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Stuffed Quahogs with Chorizo and Herb Breadcrumbs?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
