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Baked ‘Quahogs’ Clams


From the succulent Maine Lobster to the Stripers caught off Long Island Sound, the northeast is full of a bounty from the Sea. We took a dozen Cherrystone Clams, commonly known as Quahogs, added some culinary goodness, and served them right up a start for dinner guests. No a single complaint and plenty of ringing endorsements!

From our kitchen to yours, Bennett


1 dozen clams
1 tablespoon grassfed butter
1 large shallot, chopped
6 garlic cloves, chopped
1 pound of ground chorizo sausage
½ cup dried porcini mushrooms
½ cup left over steamed clam liquid
½ cup almond flour
1 bunch of Italian parsley, chopped
Sea Salt


Preheat oven to 400 degrees
Add water to a large pot and set to boil
Meanwhile start sautéing the chorizo until brown and set aside
Sauté the shallots and garlic until soft and set aside with chorizo
Add the clams to boiling water, cover, and cook for 8 minutes.  Be sure that the water does not overflow
Remove clams and let cool.  Remove clam meat and separate each half shell
Chop the clam meat and add to the chorizo mixture
Add the porcini mushrooms and clam liquid to a pan and cook until soft
Mix mushrooms, chorizo, shallots, garlic, almond flour, half the parsley, sea salt and pepper together
Fill each clam shell and set on a baking sheet
Bake for 15-20 and enjoy!
Serves 4-6


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