- 6 large clams (ideally quahogs, but any clam will do!)
- 4 tablespoons unsalted butter
- 4 links Loaded Baked Potato Sausage, removed from casing and finely diced or crumbled
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 large cloves garlic, finely diced
- ½ cup breadcrumbs
- Salt and pepper to taste
- ¼ cup olive oil
- ½ bunch parsley leaves, finely minced
- 1 teaspoon fresh lemon zest
- Juice of 1 lemon
- 2 cloves finely minced fresh garlic
- Lemon wedges and hot sauce for serving
DirectionsScrub the clams clean in your sink, getting rid of any sand or grit. These will be your serving vessels!
Preheat your grill for 10-15 minutes.
Place your cast iron skillet on the grill and add the clams and enough water to come up to their back hinges. Cover with a lid and cook until the clams open--about 12-15 minutes. Discard any that don’t open. Remove clams from heat and transfer to a cutting board.
Once they have cooled enough to touch, gently pry the shells open and remove the clam meat, saving the shells. Remove meat from the clams, roughly chop, and set aside. Roughly chop the meat and set aside.
In the cast iron pan over the grill, add butter and heat until melted. Add sausage crumbles and sauté until crispy--about 10 minutes. Remove crumbles and set aside.
Add remaining 2 tablespoons of butter, olive oil, onion, garlic to skillet and cook until onions are translucent--about 5 more minutes. Stir in sausage crumbles and breadcrumbs and toast 4 minutes. Remove skillet from the grill and fold diced clam meat in with the sausage mixture until well combined.
Taste stuffing for seasoning and stuff the empty, cleaned shells with about ¼ cup of stuffing each (depending on the size of the clams).Place clams back on grill and close it, cooking for 3 more minutes to heat through.
To serve, whisk the olive oil, parsley, lemon zest, juice, and garlic together until combined. Drizzle over your grilled stuffed clams. Serve with lemon wedges and hot sauce.