Stuffed Quahogs
Brimming with rich, briny flavor, these stuffed quahogs from The Net Result on Martha’s Vineyard make the perfect appetizer.
By Yankee Magazine|May 01 2025|
Stuffed Quahogs from The Net Reserve, featured in The Martha’s Vineyard Cookbook: 100 Recipes from the Island’s Restaurants, Farmers, Fishermen & Food Artisans by Julia Blanter
Photo Credit: Jocelyn FilleyBring a taste of island life to your table with this crowd-pleasing recipe for Stuffed Quahogs from The Martha’s Vineyard Cookbook: 100 Recipes from the Island’s Restaurants, Farmers, Fishermen & Food Artisans by Julia Blanter. This new cookbook offers a delicious journey across the Vineyard’s six towns, pairing vibrant storytelling with the flavors of local favorites—from seaside classics to global dishes that reflect the island’s diverse community. This recipe (also known as “stuffies”) comes from The Net Result, a beloved year-round fish market in Vineyard Haven known for its dedication to fresh seafood. Brimming with rich, briny flavor, these stuffed quahogs (pronounced ko-hogs) make the perfect appetizer for any gathering. Serve with lemon wedges and a shake of hot sauce.
Note: You can use cherrystone clams if quahogs are not available.
Grab your copy of The Martha’s Vineyard Cookbook: 100 Recipes from the Island’s Restaurants, Farmers, Fishermen & Food Artisans at:
Bunch of Grapes
Edgartown Books
Amazon
B&N
Ingredients
10 large quahog clams, cleaned
3 tablespoons unsalted butter
1/2 cup finely diced white onion
2 cloves garlic, minced
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1/2 teaspoon crushed red pepper flakes
5 slices plain white bread, cut into 1-inch squares
1 3/4 cups Italian seasoned coarse breadcrumbs
1 tablespoon sweet paprika
Instructions
Bring 2 inches of water to a boil in a large pot over medium-high heat. Add the clams and cover with a lid. Steam the clams until fully open, 5 to 7 minutes after the water returns to a boil. Remove the clams with a slotted spoon and place in a colander to drain. Strain the liquid through a fine-mesh strainer into a bowl and reserve.
Once the clams are cool enough to handle, remove the clam meat from the shells, reserving the shells, and mince the meat. Break each clamshell at the hinge to make two pieces.
Melt 2 tablespoons of the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook, stirring frequently, until slightly softened, 3 to 4 minutes. Add the bell peppers and cook until tender, stirring occasionally, about 10 minutes. Add the red pepper flakes and stir to combine, then add 1⁄2 cup of the reserved clam cooking liquid and the chopped clams.
Combine the white bread and Italian breadcrumbs in a large bowl with a large spoon. Add the vegetable-clam mixture and stir to combine. If the mix seems too dry, add more of the clam juice 1 tablespoon at a time; the ingredients should hold together. Allow the mixture to cool slightly.
Preheat the oven to 425°F. Pack about 1/3 cup of the mixture into each clamshell and place the shells on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle it over the clams. Dust with the paprika.
Bake the clams until golden brown, 12 to 15 minutes. Serve hot.
