Quahog Popovers
This reader-submitted “favorite” recipe for quahog popovers first appeared in Yankee back in 1968.
This reader-submitted “favorite” recipe for quahog popovers first appeared in Yankee back in 1968. If you really love clams, adding them to a batch of rich and buttery popovers just might be your new favorite side dish.
Ingredients
6 medium-sized quahogs
2 large eggs
1/2 cup milk
1/2 cup quahog juice
1 tablespoon melted butter
1 cup all-purpose flour
Black pepper
Instructions
Preheat your oven to 400°, set a rack to the bottom position, and grease 6 popover cups or oven-proof ramekins very generously. Popovers are prone to sticking, so be sure to grease the bottom and sides of the cups.
Steam the quahogs in 1/4 cup of water. Open carefully and save juice. Roughly chop the quahogs and set aside.
Place eggs, milk, quahog juice, and melted butter in a mixing bowl and beat lightly. Gradually add the flour and then the chopped quahogs, mixing thoroughly. Add a dash of black pepper to taste.
Fill the cups of the prepared tin barely two-thirds full with batter. Bake until golden brown and puffed up, 20 to 25 minutes. Be careful not to open the oven while baking!
Serve immediately, cut in four pieces with a dot of butter and a drop of lemon juice on each piece.
