B.F. Stuffed Quahog at Butler's Flat

July 26, 2013 3:11:33 PM PDT
Chris Blumlo is a Massachusetts transplant. Manorhaven at the edge of Port Washington reminds him of home, and he named his clam shack Butler's Flat after a lighthouse in New Bedford.

The locals are enjoying it as well, eating up lobster rolls, fried shrimp, belly clams and fish sandwiches.

You can learn more about Butler's Flat online by clicking here.

B.F. Stuffed Quahog Recipe


8 Quahogs (Also referred to as chowder clams. It is a hard shell clam the size of a fist)
4 tbsp Butter
6 oz chopped linguica (Linguica is a portuguese sausage which can be found online at www.gasparssausage.com or I have found it at Stop & Shop's throughout NY. If you can not locate, you can substitute chorizo)
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced green pepper
2 tbsp minced garlic
1 cup dried fine bread crumbs
1/4 cup reserved clam juice
2 tbsp fresh parsley, chopped
Salt & Pepper
Lemon, for garnish


1. Preheat oven to 400 degrees F

2. Bring 1-2" of water in a large pot to a boil.

3. Rinse and clean clams off of any sand.

4. Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any that don't open.

5. Remove the clams from the pot and let them sit until they are cool enough to handle. Reserve the remaining liquid in the pot less any sand left behind. Pry clam shells apart and remove the clam from the shell. Save the 4 nicest looking and largest shells and set aside. Finely chop the clam meat and reserve.

6. Heat a saute pan over medium-high heat. Add the linguica and cook until rendered, about 3-4 minutes. Remove linguica from pan and set aside. Add butter, onions, celery and peppers into the saute pan. Cook for a few minutes until onions are translucent. Stir in the garlic and add back linguica. Add breadcrumbs and clam meat and remove from the heat. Stir in the clam juice and 2 tablespoons of the parsley. S&P to taste. Cool slightly.

7. Once cool enough to handle, pack the stuffing mixture into one side of each shell.

8. Using your hands, pat the stuffing firmly into each shell. Melt 2 tbsp of butter and brush top of each quahog.

9. Bake for 15 to 20 minutes.

10. Garnish with lemon and serve hot.