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On the season finale of Coastal, Byron is in Cape Cod, MA, to meet up with Steve Hoxie. They're heading to one of Steve's favorite clamming spots to show Byron how to harvest quahogs for his recipe.

Cape Cod Stuffed Clams


  • 1 cup of blonde beer to steam clams

  • 3 Quahog Clams (reserve shells for stuffing)

  • 1 1/2 cups soft bread crumbs

  • 2 to 3 tablespoons olive oil

  • 2 cloves minced garlic

  • 1 minced shallot

  • 1/4 cup chopped celery

  • 1 tablespoon diced red chili pepper

  • 1 teaspoon chopped thyme

  • 1 teaspoon chopped parsley


  1. Chop your veggies (garlic, shallots, celery & chili pepper)

  2. Add to pot with a few tablespoons of olive oil

  3. Cook just until translucent

  4. Add quahogs and beer, let steam for 5 min or until the quahogs pop open

  5. Take quahogs out of the pot and pour the excess broth into a large bowl

  6. Extract the meat from the shell and reserve the shells for later

  7. Dice clam meat into chunks, small enough that they blend with the stuffing, but not so much that they're lost, add to the bowl with excess broth

  8. Add breadcrumbs, chopped parsley and thyme

  9. Salt and pepper to taste

  10. Break the shell so that the top and bottom are separate pieces

  11. Scoop out the stuffing and put it back into the shells

  12. Put them on a pan in the oven at 400F for about 10 to 15 minutes or until the tops are brown

  13. Serve in the shell on top of a bed of salt mixed with a little bit of water

Cape Cod Stuffed Clams




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- Today I'm in Cape Cod, and I'm going clamming. I have always wanted to try to do this, and with a little bit of luck, I'll have some clams for my next recipe. I'm meeting up with Steve Hacksey. He's been clamming in Cape Cod for over 65 years. And he's going to give me all the tools I need to get started. - Welcome to Cape Cod. Today we're gonna do a little clamming out there. I think I'm gonna let you wear these today. - [Byron] What are these-- - [Steve] These are ways to protect you from the elements. They're waterproof, hopefully. - [Steve] Better hope I didn't put any holes in them. And today I'll show you different ways that we do this. Put the rake in the ground. Move back a little bit. Give it a little bit of angle. The tongs down. Lift it up, and by God we found one. We take it out. And use our gauge here, just be sure that they're legal size. As long as the clam, or quahog, which I call them quahogs, doesn't go through, it's a good one to keep. The small ones will just fall right through, and what I do is I grab the small one, and I'll throw it close to shore. But when it matures next year, I know right where it is. And I go back to get it. This size here is what we call a cherry stone. The next size a little bit bigger. That's a little neck. And we have the big ones, and I call them chowders. They're delicious. - [Byron] I have a good feeling about today. - Shall we go try to hit them? See what we can get? - [Byron] Let's do it! Steve says he and his friends meet up often to go clamming, and I can see why. It's a beautiful day. The harbor is calm and peaceful. And there's something about working in the water that's super relaxing. - The rake is almost like an extension of your hand. After a while, you feel the difference between a rock and a quahog. Because when you hit a rock, you hear a scraping sound. And when you hit a quahog, it's like a hollow sound. I think I got one. Oh, we got two! - [Byron] Oh wow! - So what we're gonna do is check it. Make sure it's legal. All right, there we go. We did it! - First one. - First one and now we got another one here. And that's a keeper just by looking at it. - [Byron] Oh yeah. - All right. - I think it's off to a good start. - I hope so-- - Feeling good! - In one way, it's pretty good the way we're doing it close together. So they can't swim between us. There's another one. There's another one. We got a little mud on that little mud, but we'll chuck him anyways. Just to make sure. - Nope. - We tried. - All right, back to shore you go. - Thank you! They talk to you. - Is that how your catching them? You kind of have the connection with the clams, right? - Blow that whistle-- - [Byron] Come on, come on! Found one. It's one of those big chowders. There you go. - Yay, congratulations. Good job. - Clamming! - See the fun you can have out here? - [Byron] And there are a lot of good reasons to keep clamming, aside from a good meal and a relaxing day on the water. - About five, six years ago, I was making some chowder, and my wife called me in. She says, "Steve, I'd like you to come in "here and look at something." So I went in. And one of the mussels was missing. And right in the middle of where that mussel was, she says, "What's that?" And I looked again, I picked up. It was a pearl. - Oh my goodness. - It was the size of a dime. - So we're looking farther than just meat here. - Right. - We can have our life's savings somewhere around here. - You never know. Keep digging! Don't give up! Oh boy, good job! - [Byron] Finally! Catching up. - You passed me, I think. - I can see why Steve's been doing it for so long. It's a great excuse to get out into the water, and the quahogs don't get any fresher than this. Nice! That works. You've got some-- - [Steve] Beauties. - These look good. Got some good variety going on here. - [Steve] And what are you gonna do with them? - I'm gonna take some of those chowders, stuff them up real good. All right. - Looks like we got a good catch here. Let you have what you want. And why don't you hold that. - [Byron] I'm gonna grab some of the big ones. Is that all right? - [Steve] Sure. - [Byron] They work great for my recipe. This is great. - [Steve] You wanna make sure you have enough. - This is perfect Steve. Thank you so much. - Thank you. - This was fantastic. I learned a great deal about quahog clamming. - You did a great job out there. - Well, here are the fruits of my labor. I had such a blast with my buddy Steve, wading through waters in Cape Cod. And today I'm gonna show you guys how to cook these guys and stuff them. So the first thing I'm gonna do is get my pot nice and hot. And now we start cutting my veggies. Get a little bit of shallots here. Just cut the top off. And then I'm just gonna dice this up. Shallots such a good flavor. Kind of a light garlic and an onion. And just slice the celery up. Keep everything relatively small when you're cutting the veggies just so it integrates in the stuffing fairly easily. I wanna get two cloves of garlic. Who doesn't like garlic? One more. And this, just a mince. I also have some diced chili peppers. It's really gonna give a nice kick to these steamed clams. Let's get them good and toasty. It's ready for my olive oil. Nice and translucent. Just a few tablespoons. Not to caramelize the veggies, but just to sweat them. I gonna add all my veggies. And probably just maybe a tablespoon of this chili pepper. 'Cause this stuff can be pretty spicy. Just wanna get all of these veggies just to be slightly transparent. Now I'm gonna add my quahogs. And now I'm gonna add some Stella Artois. And this is gonna steam the clams. I've used just little bit of alcohol, it opens its shells. Gives a nice aromatic touch to the whole broth, and this works wonderfully together. Now I'm gonna cover these guys. And let these steam for about five minutes or so. Until they pop open. All right, so it's been a few minutes. I'm gonna check my clams. And they are definitely ready. You can tell because right away they popped open. They're ready to go. These guys are looking good. And what I love about cooking with shellfish is like little pockets of sea water that these guys carry that infuse so much flavor in broths. This is gonna bind everything together. All right. That's good right there. Just gonna put it aside. Start taking the meat out of these quahogs. Right away, you can tell it's so tender. Give these guys a good slice and dice. And I'm just gonna add these with my veggies and that clam broth. And now, we're gonna add my bread crumbs. Set this aside. With this stuffing, I'm gonna add some parsley and some thyme. And that's just gonna give it a really nice herbaceous touch to it. The thyme, I'm actually just gonna tear it right off of this stem. Not on my parsley. Little bit of black pepper. And just a little bit of salt. The quahogs, it's a really big clam. Doesn't get lost in the stuffing. Great clam to use with this recipe. I think this is ready to go. Next, I'm gonna get these shells, break them in half. And it's just a perfect serving dish for the stuffing. This is just wonderful bread. It just soaked up all this flavor from the clams. You don't want the stuffing falling out of the shell, so make sure you give it a good pat down. That should be good right there. Now I'm gonna cook these guys. Normally, you would cook these in an oven. Get a really nice golden crisp going on. We're cooking them on the grill. You're not gonna get the same convection effect. But thankfully, I have a remedy for that. I got this guy. And this is what's gonna give that nice golden brown delicious crust on the top of this stuffed clam. All right, so I'm just gonna finish these guys up. Not trying to char them. Just wanna get a nice golden brown color to the stuffing. That should be good. The shells can kind of rock back and forth. So I have a mixture of salt. And just add a tablespoon or so of water. It's gonna stabilize the clam shell so it doesn't slide around on the plate. These are looking good. These are my stuffed quahog clams. Gonna grab my Cidre. Let's give a nice pour. Let's give these guys a taste now. Still really moist. Nice crunch to the veggies. Little bit of spice from the pepper. Just blending perfectly together. Let's get a quick taste. Quahogs and Cidre, it is just a great combination.

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