Clamming: Stuffed Quahaugs

Nothing quite screams summer to me like throwing clamming rakes into the back of my dad's truck, along with a clamming basket and snorkels and going out to find dinner.  My parents live a leisurely life on Martha's Vineyard - their calendar is packed with cocktail parties, dinner parties, movie dates, guests, sailing and fishing.  When I visit, I am always impressed with the energy that my 60+ year old parents have.  Every time I'm on the vineyard we go fishing (and usually catch a Blue Fish) and we go clamming.  This year we tried our hand at crabbing too and baited some crab traps but only got green crabs (which are inedible).

Stuffed Quahaugs "with tasty additions"

We either go clamming when the tide is low and rake for clams or we go when the tide is high and put on our snorkel gear and daintily pluck the clams from the bottom of the ocean floor.   This year more than most years, I saw more scallops "chattering" on the ocean floor than I did clams, but alas, I will have to wait to October to plug those little gems up and eat them!

Once we filled our basket we prepared a delicious dinner.  We made two types of stuffed quahogs (the greener ones are with fresh herbs), grilled chorizo, freshly caught blue fish and steamed clams.  (Quahogs are the larger variety of clams - better known as chowder clams and perfect for stuffed quahogs.  Clams are dainty, sweeter and less rubbery and delicious gently steamed and dipped in butter).  The saltiness of the ocean came through beautifully in the freshest of summer dinners.

Victor's Stuffed Quahaug Recipe: 

Stuffed "original" Quahaugs 

Fresh quahaugs (60)
1/2 cup of the juices created by steaming the clams, careful to skim from the top to avoid sand
6-8 slices white bread
3/4 cup fresh Parmsean cheese
1 Tbspn Oregano 
1 Tbspn Basil
1 Tbspn Tyme
1 Tbspn  Parsley
1 Tbspn Frank's Red Hot
Juice of one lemon
2 Tbspn safflower oil
1 Tbspn black pepper

Optional tasty additions:
A few cloves pressed garlic 
1 cup creamed spinach
2 Tbspn Sherry
Fresh corn niblets

Steam open the clams (saving some liquid in the pot) then coarsely chop in food processor, set aside.
Shred bread in food processor, set aside 
Mix all other ingredients in a bowl including any "optional tasty additions" 

Fold clam mixture and bread into the bowl to make a thick paste.  

Select 12-16 clam shells from the pile of discards
With a spoon, pack each shell with the mixture.
Brush the top of the mixture with a light coating of oil

Heat an oiled cast iron skillet to medium heat,
Place each shell in the skillet mixture side down.
Brown for about 2-3 minutes or until a dark-golden crust forms from the parmesan.

Serve hot with lemon wedges.