Double Stuffed Quahogs.

Whats more New England than Quahogs ?? Well a lot of things , but there pretty darn New Englandish ( is that a word) . Being incapable to stick to the norm EVER... I roll out my Quahog ...by the way for those that are not to familiar with quahogs there basically jumbo full grown littleneck clams.. they are real hard to shuck and very easy to turn into something that could bounce off the ground for twenty minutes with one throw...Having worked in restaurants from near to far over the years I've observed hundreds of methods , some past down generation to generation . Everybody has a take on this classic... Mine is a bit advanced than most..But more than manageable.. I don't look at a stuffed quahog the way you might ..i see a cooking vessel instead of a "stuffie" ..The stuffing is made with chorizo,onion,celery,minced quahogs and there juice, chopped scallops , jalapeno , yuzu, lemongrass, ginger and garlic.. .lemongrass infused cream , Ritz cracker,Graham cracker, panko. multigrain bread, oregano, butter and chives...the bottom of the shells are stuffed with fresh scallop , lobster knuckle , king crab., and yuzu butter.. I then pack the stuffing on top to lock the bottom and put them in a 375 degree oven for 12 minutes the quahog heats up and steams the scallop and shellfish below ..serve with clarified yuzu butter..these will be on our bar tapas menu as well as in house starter option..