You just know that summer is coming when Butler’s Flat at 86 Orchard Beach Boulevard in Port Washington opens for the season! Three weeks ago owner/Chef Chris Blumlo, and his capable staff reopened this charming “clam shack” for the 2016 season. The menu offerings remain unchanged, and that is a great thing…as their Stuffed Quahog Clams, Fried Clams (Ipswich), Lobster Rolls and Oyster Po Boys just make me salivate when I think about them.
I asked Chris if he would be so kind to share his Stuffed Quahog Clam recipe with you, my fellow readers…and he graciously obliged. One of the best things about this recipe is that it may easily be doubled or tripled and you can individually freeze the clams and heat them at a later time. You may enjoy them throughout the summer! Better yet, just go down to The Capri Marina West and enjoy all of Butler’s Flat delicious offerings and the Manhasset Bay breeze…you will feel like you had a vacation in Nantucket, but it was just in your own backyard.
Butler’s Flat Stuffed Quahog Clam Recipe
Ingredients
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
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
Directions
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 and 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. If too wet, add more bread crumbs, if too dry add more clam juice. 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.
Enjoy!
Alexandra Troy is owner of Culinary Architect Catering, a 33 year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas follow Culinary Architect Catering on Facebook.
