Rhode Island Stuffies (Stuffed Quahogs)
Traditional Rhode Island stuffed clams featuring large quahog clams stuffed with a Portuguese-influenced mixture of bread, briny clams, and smoky chouriço sausage.
Prep Time
30 min
Cook Time
25 min
Servings
6
- 6 large quahog clams
- 1 cup bread crumbs
- 1/2 cup chopped chouriço sausage
- 1/2 cup diced onion
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup clam juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving
- 1
Preheat oven to 375°F. Steam quahogs until they open, about 10 minutes. Remove meat and chop finely, reserving shells.
- 2
In a large skillet, melt butter and sauté onion, celery, and garlic until soft, about 5 minutes.
- 3
Add chopped chouriço and cook for 3-4 minutes until slightly crispy.
- 4
Stir in chopped clams, bread crumbs, clam juice, and parsley. Mix well and season with salt and pepper.
- 5
Stuff the mixture into the reserved clam shells, mounding slightly.
- 6
Place stuffed clams on a baking sheet and bake for 20-25 minutes until golden brown on top.
- 7
Serve hot with lemon wedges.
Recipe Summary
Total Time: 55 minutes
Servings: 6
Difficulty: medium
This is an authentic Rhode Island recipe that has been passed down through generations. It represents the unique culinary heritage of the Ocean State.