Tim O'Toole's Famous Stuffed Quahogs

Ingredients

• 2 pounds quahogs, scrubbed and cleaned
• 1/4 cup butter
• 1 onion, finely chopped
• 1/4 cup celery, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 cup dry white wine
• 1 cup fresh breadcrumbs
• 1/4 cup chopped fresh parsley

Directions

1. Preheat oven to 350°F.
2. In a large skillet, melt butter over medium-high heat. Add onion, celery, garlic, thyme, oregano, and black pepper. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add wine to skillet and cook for an additional 2 minutes.
4. Remove skillet from heat and stir in breadcrumbs and parsley. Set aside.
5. Place quahogs on a baking sheet and bake in preheated oven for 10 minutes.
6. Remove quahogs from oven and fill each with the breadcrumb mixture. Bake for an additional 10 minutes.
7. Serve warm.

Interesting Facts

• Quahogs are also known as "hard clams" and are native to New England.
• Stuffed quahogs are a popular dish in Rhode Island and are served in restaurants throughout the state.
• Stuffed quahogs can be served as an appetizer or a main dish.