Stuffed Quahogs with Clams and Sausage

Firstly, preheat your oven to a high temperature of 350 degrees Fahrenheit (or the equivalent of 175 degrees Celsius).

Next, bring a large amount of water to a rolling boil over extremely high heat. Then, add the sausage links into the boiling water and gradually decrease the heat to a medium level. Allow the mixture to simmer for 10 minutes, after which you can remove the sausage links from the water and set them aside to reserve the flavorful broth. Remove the casings from the sausage links.

After that, bring the reserved broth back to a simmer and add the quahogs. Continue cooking until they open, which can take anywhere from 5 to 10 minutes. Remove the quahogs and set them aside to reserve the broth once more. Carefully remove the cooked quahog meat from its shells.

Now, separate the shell halves and wash them with water if necessary.

Then, place both the sausage meat and quahog meat into a food processor bowl. Process these ingredients until they are finely chopped, taking around 12 seconds depending on your specific food processor model. Scrape the mixture into a separate bowl.

Add some chopped onion to the food processor and blend it for about 5 seconds. Mix this with the sausage meat mixture.

Now, prepare your stuffing according to the package instructions, using margarine and substituting the sausage/clam broth for water. There may be excess broth available.

Mix the prepared stuffing with the sausage/clam/onion mixture. Spoon this filling into empty clam shell halves and top each one with a small amount of butter, roughly equivalent to a third of a teaspoon.

Place the clam shell halves on a baking pan and bake them in the preheated oven until they are nicely toasted brown on top, taking around 15 to 20 minutes.