Stuffed Quahogs

• 1 baguette, crusts removed and insides cut into 1/4-inch dice (about 4 cups)
• 1/4 pound chorizo, chopped into 1/4-inch dice
• 10 quahogs (about 5 pounds)
• 1/3 cup olive oil
• 10 garlic cloves, chopped (about 1/4 cup)
• 2 onions, finely chopped (about 3 cups)
• 1/2 teaspoon crushed red pepper flakes
• 2 large eggs
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh oregano
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 2 tablespoons unsalted butter, cut into small pieces

1. Preheat the oven to 300F.
2. Place the cubed bread on a rimmed baking sheet.
3. Toast until dry, about 15 minutes.
4. Set aside.
5. In a saute pan set over medium-high heat, cook the chorizo, stirring occasionally, until the fat is rendered and the chorizo is lightly browned, about 4 minutes.
6. Using a slotted spoon, remove the chorizo from the fat, and transfer it to a paper-towellined plate.
7. Blot dry, and set aside.
8. Under running water, scrub the clams clean.
9. Place in a large stockpot, and add 2/3 cup water.
10. Cover the pot, and place over high heat.
11. Steam until all clams have opened, about 10 to 15 minutes.
12. Remove the clams from the pot, discarding any that did not open; strain the broth through a paper-towellined fine strainer; set aside.
13. Remove the meat from the shells.
14. Chop into 1/4-inch pieces; set aside.
15. Separate the shells into halves; clean them thoroughly by boiling in a large pot of water for 5 minutes.
16. Remove the shells from the pot; let cool.
17. In a large saute pan set over medium heat, warm the olive oil.
18. Cook the garlic, onions, and red pepper flakes, stirring, until the onions are soft and translucent, about 8 minutes.
19. Let the mixture cool to room temperature.
20. In a large mixing bowl, beat 1 cup reserved clam broth into the eggs.
21. Add the onion mixture, clams, chorizo, and herbs; toss well.
22. Add the bread cubes.
23. Fold together until just mixed.
24. Season with pepper.
25. Heat the grill.
26. Fill each clamshell with stuffing, about 1/4 to 1/3 cup filling per shell.
27. Dot the top of each filled shell with butter.
28. Place the quahogs, stuffing side up, on the grill; cook, covered, for 10 minutes.
29. Transfer to a serving plate; serve warm.

baguette, chorizo, quahogs, olive oil, garlic, onions, red pepper, eggs, fresh basil, fresh oregano, parsley, freshly ground black pepper, unsalted butter

Taken from www.epicurious.com/recipes/food/views/stuffed-quahogs-392220 (may not work)