“This is an awesome appetizer for special events. New Englanders love them! Always a big hit on Super Bowl Sunday or in the summer.”

Ingredients Nutrition

  • 4 large quahogs
  • 1 tablespoon butter
  • 12 red pepper
  • 12 small vidalia onion
  • 1 (12 ounce) can beer
  • 34 cup linguica sausage
  • 1 (6 ounce) box seasoned bread crumbs
  • 12 teaspoon salt
  • 1 pinch crushed red pepper flakes (or homemade pepper sauce)


  1. Steam open quahogs in a pot with a bit of boiling water. When the shells open they are done.
  2. Grind up quahogs using a Cuisinart or blender.
  3. Wash and break apart each shell into 8 half shells.
  4. Sauté chopped red pepper, chopped vidalia onion, ground linguica (sold this way or can be put into food processor), and minced quahogs in butter.
  5. Add salt and pepper sauce (pepper flakes).
  6. Add 1 (12 oz.) can of beer and bring mixture to a boil.
  7. Remove from heat and add box of stuffing mix. fluff with fork.
  8. Pack mixture into each quahog shell. Wrap with plastic wrap until ready to eat.
  9. Heat and add butter when ready to eat!

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