Quaking Quahog Quesadillas
Quahogs, also known as hard clams, have a sweet, briny flavor that pairs well with the smoky heat of chili powder and cumin. In this recipe, the chopped quahogs are cooked in a skillet with olive oil, then folded into a tortilla with shredded cheddar cheese and grilled until golden brown. The result is a delicious and satisfying quesadilla that's perfect for a quick and easy lunch or dinner.
The quahog is a type of hard clam that is found in the Atlantic Ocean. It is a popular seafood item in New England and is often used in chowders and stews. Quahogs can also be eaten raw, on the half shell. In this recipe, we use chopped quahogs to make a flavorful quesadilla. The quahogs are cooked in a skillet with olive oil, then folded into a tortilla with shredded cheddar cheese and grilled until golden brown. The result is a delicious and satisfying quesadilla that's perfect for a quick and easy lunch or dinner.
Quaking Quahog Quesadillas Quaking Quahog Quesadillas Quaking Quahog Quesadillas Quaking Quahog Quesadillas
Prep time: 10 | Cook time: 10 | Serves: 4
Ingredients
  • 1 pound quahogs, shucked and chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 4 (6-inch) tortillas
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the quahogs, chili powder, cumin, salt, and black pepper to the skillet. Cook, stirring occasionally, until the quahogs are cooked through, about 5 minutes.
  3. Stir in the shredded cheddar cheese and cook until melted, about 1 minute more.
  4. Place a tortilla in a large skillet over medium heat.
  5. Spread 1/4 of the quahog mixture evenly over one half of the tortilla.
  6. Fold the other half of the tortilla over the filling.
  7. Cook for 2-3 minutes per side, or until golden brown and crispy.
  8. Repeat with the remaining tortillas and filling.
Why It Works
  • The quahogs are cooked in a skillet with olive oil to bring out their flavor.
  • The chili powder and cumin add a smoky heat to the quesadilla.
  • The shredded cheddar cheese melts and adds a creamy texture to the quesadilla.
  • The quesadilla is grilled until golden brown to create a crispy exterior.