Preheat the oven to 350 degrees F (175 degrees C).
Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from sausage.
Bring broth back to a simmer and add quahogs; cook until they open, 5 to 10 minutes. Remove quahogs; reserve the broth. Remove cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
Place sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor and blend about 5 seconds; stir into meat mixture.
Make stuffing according to package directions, using margarine and substituting the sausage/clam broth for water. There may be more broth than you need.
Mix stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Recipe Tips
If quahogs are unavailable, you can use large chowder clams.
To prepare these in advance, wrap the prepared stuffed clams in foil to bake later. If you bake them wrapped in foil, they will have a softer texture than those baked uncovered.
| 350 | Calories |
| 23g | Fat |
| 24g | Carbs |
| 11g | Protein |
