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Stuffed Quahogs

Summary

Yield
Servings
Prep time45 minutes
RegionRhode Island

Description

Stuffed Quahog, photo by Richmond TalbotThese stuffed clams are a New England favorite, and a staple of Rhode Island Cuisine (where they are colloquially known as "Stuffies").

The recipe has many ingredients, but nothing rare or unusual. The procedure is simple.

These are easy to make for a party, and festive looking with the red pepper and parsley.

Ingredients

12eaQuahogs (cooked, coarsely chopped)
1TOlive oil
2TButter
1⁄2cRed Onion (chopped)
1⁄2cRed Bell Pepper (chopped)
1⁄2cChorizo (chopped)
1⁄4cCelery (chopped)
1⁄2cParsley, Flat-Leaf (fresh, chopped)
1⁄4tSeasoning Blend (Your choice. We used Penzy's Southwest Seasoning )
1pnDried Thyme
2dsTabasco (or Frank's)
1pnBlack Pepper (one grind from the mill)
1⁄2cBread Crumbs (We get them from My Little Bakery in Duxbury)
2TClam Juice

Instructions

  1.  Sauté the clams, onion, red pepper, celery, and chorizo in the olive oil and half of the butter.
  2. Season with seasoning mix, thyme, hot sauce, and black pepper. 
  3. Mix in bread crumbs and moisten with clam juice
  4. Stuff the mixture into clam shells, dot them with the remaining butter, and put them in an aluminum foil lined pan.
  5. Bake in a 375 degree preheated oven for ten to fifteen minutes or until nicely browned and glistening. Serve hot. 
4
Your rating: None Average: 4 (1 vote)
  • By Richmond at 10/04/2013 - 10:16
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Richmond's Stuffed Quahogs

I made these last week following the recipe and they were Fantastic! It is a very simple recipe with easy to find ingredients.

 I made the mistake of buying Clam Juice in a bottle from the not-so-supermarket. There were plenty in the fresh quohags I bought from The Lobster Pound on Manomet Point.

This is an excellant food item as an appetizer or Game Day Dish.

  • By BBQ_Mike at 10/15/2013 - 19:00
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