1 stick butter, plus melted butter for serving
2 large onions, diced
1 cup jarred hot peppers with juice
3 tablespoons Sriracha
16 cups coarse breadcrumbs
Wash the quahogs to remove any grit. Heat a large pot over high heat, then add in the quahogs with 2 cups water; cover the pot and steam the quahogs for 5 minutes. Check to see if all of the quahogs are open, and continue to steam until they are all open. Remove from the heat and strain the quahogs, reserving the cooking liquid. Cool the quahogs and shuck the clams from the shells. Reserve the shells for a later use.
In a meat grinder or food processor, grind the shucked clams and reserve.
Either split the shells or gently twist at the hinge to remove the cartilage. Rinse the shells and reserve.
In a 2-quart saucepan set over medium-high heat, melt the butter, and then add the onions. Saute until translucent, then remove the pan from the heat.
In a large mixing bowl add the cooked onions and butter, the ground clams, hot peppers and Sriracha. Add the reserved clam broth and mix well. Add the breadcrumbs until the stuffing is firm but wet.
Stuff the quahog shells with the filling. At this point cook immediately or refrigerate and cook the stuffed quahogs when ready to serve.
Preheat the oven to 375 degrees F.
Cook the quahogs until golden brown on top and cooked through, 15 minutes. Serve with melted butter.
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