Dad’S Famous Stuffies

• 20 fresh large quahog clams (about 10 pounds)
• 1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
• 1 large onion, chopped (about 2 cups)
• 3 teaspoons seafood seasoning
• 1 package (14 ounces) herb stuffing cubes
• 1 cup water
• Lemon wedges, optional
• Hot pepper sauce, optional

1. Add 2 in. of water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open.
2. Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams.
3. Preheat oven to 350u0b0. Remove clam meat from shells. Separate shells; reserve 30 half shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl.
4. Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup.
5. Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler.
6. Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce.
7. Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

clams, sausage, onion, seafood seasoning, herb stuffing cubes, water, lemon wedges, pepper sauce

Taken from www.tasteofhome.com/recipes/dad-s-famous-stuffies/ (may not work)