quahog
A hard-shell clam larger than 3 inches/7.5 mm in diameter, usually used for chowder or fritters. Also called quahaug.

quenelle
A light, poached dumpling based on a forcemeat (usually chicken, veal, seafood, or game) bound with eggs that is shaped in an oval by using two spoons.

quick bread
Bread made with chemical leaveners, which work more quickly than yeast. Also called batter bread.