Get stuffed!


Stuffie from Matunuck Oyster Bar, South Kingstown.

A stuffed clam, known colloquially as a "stuffie," is generally bread stuffing mixed with chopped clam meat and baked in a clam shell. Pretty simple, but recipes can vary quite a bit in their ingredients and preparation. Included below are enough variations to satisfy every taste.

Silver Lake Stuffies

This recipe comes from a former Silver Lake restaurant, circa 1970. They were served for two dollars a dozen, along with a pitcher of beer for an additional seventy five cents.

  • 12 cherrystone quahogs
  • 3 cups Progresso Italian flavored breadcrumbs
  • 1 ½ sticks butter
  • 3 tablespoons olive oil
  • 3 tablespoons dried parsley
  • 1 tablespoon dried basil
  • 1 teaspoon dried red pepper seeds
  • ½ teaspoon garlic powder (NOT GARLIC SALT)
  • ½ teaspoon black pepper

Open the cherrystones from the back and split in two. Be sure to remove any bits and pieces of shell from the halves. Do not cut the meat free from the shell. Reserving the liquor is not necessary with this recipe.

Melt one stick of butter and add to it the olive oil. Melt the other half stick and set aside.

To the bread crumbs add the dried parsley, dried basil, dried red pepper seeds, garlic powder, and black pepper. Add the melted butter/olive oil mixture and mix well. Place the crumbs in large fry pan over moderate heat, stirring constantly until crumbs start to brown. Remove from heat and pour back into mixing bowl.

Pre-heat your oven to 375°. While the oven is heating, use a large soup spoon to fill the halved quahogs with the stuffing, placing them on a cookie sheet or jelly roll pan as you go. They should be filled a little above the shell, but not mounded. When all shells are filled, drizzle each with some of the reserved melted butter. Place the pan on the middle rack of the oven and cook for eighteen minutes.

Makes 24 stuffies. Serve with Frank's Hot Sauce and more melted butter.

—From the recipes of John Damon

Posted January 8, 2015.


Stuffed Quahogs by John Damon

  • 12 large chowder haugs
  • 8 large top necks
  • 6 or 8 common hot dog rolls
  • ⅓ cup seasoned breadcrumbs
  • ¼ pound butter
  • ¼ cup olive oil
  • 1 teaspoon black pepper
  • 1 clove garlic smashed

Open all the quahogs manually. (Three or four seconds in the microwave make them easier to open. No longer, as they will cook and become tough). Separate the quahogs from their juice (liquor). Reserve the juice and save the shells. With a very sharp knife chop the quahogs into small pieces. Place in a strainer and drain the liquid. Combine this liquid with reserved juice, place in the empty pan used for browning the bread (see below). Reduce liquid on medium heat until one-third remains. Set aside to cool. Melt the remaining butter and combine with the rest of the olive oil.

Prepare the stuffing by first dicing the hot dog rolls into 3/8th-inch pieces. Place smashed garlic and two tablespoons olive oil into a frying pan on low to medium heat. Cook until garlic just begins to brown. Remove garlic. Toss the hot dog roll pieces in the hot oil 'til they begin to brown. Remove from heat and add two tablespoons butter. Toss again on heat until butter is absorbed. Add the bread crumbs and two more tablespoons butter. Toss again until well mixed. Remove crumbs and bread to a large bowl. Save the pan; it will be used again.

Combine the chopped quahogs with the bread in the large bowl. Add the remaining butter and oil mixture and toss with a large spoon. One tablespoon at a time, add the reduced quahog liquor and toss. Add until the bread is moist but not soggy. Take a tablespoon of this mixture and try to squeeze it. The bread should compress, but not exude liquid.

With everything now prepared, pre-heat an oven to 375°. While the oven is heating, use a large spoon and place the stuffing into the shells. There should be enough to fill the sixteen top neck shells. Place filled shells on baking sheet or jelly pan and bake for eighteen minutes in the upper half of the oven. Turn the pan 180° half way through. Remove from oven and serve with Frank's Hot Sauce. Or Frank's and melted butter for a richer experience.

—From the recipes of John Damon

Posted December 27, 2014.


Stuffed Quahogs

The International Quahog Festival was held in Wickford every July from 1982 to the late 1990s. Thousands of people found their way to this quiet bayside community to pay homage to the humble quahog. This hard-shelled clam is devoured in all manner of recipes—in chowders that have red, white, or clear broth; in clam cakes; in garlicky pasta dishes; and, most importantly, in stuffed quahogs, also known as "stuffies." A contest was always held to determine who made the best stuffed quahogs. Here is the winning recipe from the 1990 competition. The secret to making really good stuffies is to mince the onion and peppers very finely. For the hot sauce, many Rhode Island cooks prefer to use Rhode Island Red, a product made locally by Chef Linda Kane. Her "sauce with an attitude" is popular because its sweet heat does not overpower the food it seasons.

  • 8 quahogs
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 tablespoons butter
  • 1 clove garlic, crushed
  • 1 cup fresh bread crumbs
  • ¼ teaspoon dried oregano
  • About 4 teaspoons grated Romano or Parmesan cheese
  • Additional butter, melted, as needed for moistening
  • Clam juice, as needed for moistening
  • Lemon wedges and hot pepper sauce, as needed for moistening

To facilitate the opening of the quahogs, place the well-scrubbed clams in a pan in a moderate (350-degree) oven and heat until they open. Discard any that do not open. When cool enough to handle, remove the quahogs from their shells. Pour the liquid left in each clamshell into a bowl. Set aside the clamshells and clam juice. Poach the quahogs for three minutes in simmering water. Chop the quahogs into pieces.

In a large frying pan, sauté the onion and peppers in the butter until translucent. Add the garlic and cook over low heat another one to two minutes. Stir in the chopped quahogs, an equal amount of fresh bread crumbs, and the oregano. Add about ½ teaspoon grated cheese per clam. Moisten with additional melted butter and/or clam juice.

Preheat oven to 375 degrees.

Separate the clamshells. Mound the stuffing into each clamshell half, and place them on a baking sheet. Bake in the oven until hot and slightly browned, approximately twenty minutes. Serve with lemon wedges and hot pepper sauce.

Makes sixteen stuffies.

—From The Providence and Rhode Island Cookbook (2006) by freelance food writer and restaurant publicist Linda Beaulieu. Used with permission.

Posted May 28, 2010.


June's Famous Stuffies

I've been eating baked stuffed quahogs all my life, and these are simply the best. They come from my sister-in-law, June Giardino. When June makes her famous stuffies, she has to make hundreds of them, and they still disappear in a matter of minutes.

  • 10 pounds of quahogs
  • 1 extra-large yellow onion, chopped fine
  • 2 tablespoons minced garlic
  • 1 cup (2 sticks) butter, divided
  • 1 ½ cups bread crumbs
  • Freshly ground black pepper, to taste
  • Paprika, as needed
  • Dried parsley flakes, as needed
  • Lemon wedges and hot pepper sauce, as needed

Rinse the quahogs in plenty of cold water several times to remove any sand. In a large stockpot, combine the quahogs with about one inch of water. Over high heat, cook the quahogs until all the shells have opened. Remove the open quahogs from the pot so they can cool. Discard any quahogs that do not open. Save the quahog broth in the pot.

In a large saucepan, cook the onion and garlic in ½ cup of the butter until tender.

Remove the meat from each quahog. Clean the quahog shells and set aside. (Some home cooks clean their quahog shells by running them through the dishwasher without any soap being used).

Using an old-fashioned hand-cranked meat grinder (or a modern-day food processor), grind the quahog meat. In a large bowl, combine the ground quahog meat with the cooked onion and garlic and the bread crumbs. Season to taste with pepper.

Strain the quahog broth through cheesecloth. Add the strained broth to the quahog meat mixture. Mix well.

Preheat oven to 325 degrees.

Stuff the clean quahog shells with the quahog meat mixture. Sprinkle each stuffed quahog with a little paprika and parsley flakes. Add a small pat of butter (about one teaspoon) to the top of each stuffed quahog. Bake the stuffed quahogs on a baking sheet for twenty minutes. Serve immediately with lemon wedges and hot pepper sauce.

Makes approximately twenty-four stuffies.

—From The Providence and Rhode Island Cookbook (2006) by freelance food writer and restaurant publicist Linda Beaulieu. Used with permission.

Posted May 28, 2010.


Italian Style Stuffies

  • 8 large quahogs, washed
  • 1 cup water
  • ½ cup white wine
  • 2 bay leaves
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • ¼ cup onion, minced
  • ¼ cup celery, minced
  • 1 cup fresh tomatoes, diced
  • 3 tablespoons fresh parsley, minced
  • 4 cups Italian bread, crust removed, diced
  • ½ cup Parmesan cheese, grated
  • Hot sauce, to taste

In a large pot, add the quahogs, water, wine, and bay leaves. Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside.

In a sauté pan, heat the oil. Add the garlic, onion, and celery. Sauté for three to four minutes. Add the tomatoes and the herbs. Cook one minute.

In a large bowl, place the diced bread and cheese. Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.

Split the quahogs in half. Divide the stuffing equally. Bake in a 350-degree oven until hot. Serve with plenty of hot sauce.

Serves four.

Posted May 28, 2010.


Stuffies á la Bob

Take a sleeve of Ritz crackers, put 'em in a baggie and take as much air out of the baggie as possible before you close it. Take a rolling pin and crush the crackers into a fine cracker meal. Next, melt a quarter pound of butter in a sauce pan. Then roughly chop some shrimp, scallops, and clams. Put the fish in a bowl with the cracker crumbs and add: (adjust these seasonings to your own taste—I'll give you the middle of the road version) a pinch of cayenne pepper, a pinch of ground coriander seed, a few turns of cracked black pepper, a pinch of nutmeg, a pinch of Hungarian paprika, and lots of chopped fresh parsley. Pour four ounces of clam juice in the bowl and mix it all thoroughly. Then add the melted butter and mix again. You should be able to make a ball out of this mixture that holds together. If not, add a little more melted butter. Make a ball out of the mixture that will fit in your clam shells, making sure that there is more than crackers in each ball. To be incredibly decadent, pile the filling very high on the shell. Bake in a preheated 300-degree oven until done.

This is how my family likes them.

—Posted by Bob F. in alt.rhode_island, March 21, 1999.

Posted May 28, 2010.


Stuffies (Stuffed Quahogs)

One or two per person of these is usually sufficient, depending on what else you're serving. This recipe is easily increased.

Tip: Part of the secret to making good stuffies is to mince the vegetables (onion, celery, pepper) very finely. They should barely be recognizable in the mix.

  • 12 live quahogs
  • Water for steaming the clams
  • Wine for steaming the clams (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon butter or bacon drippings
  • ¼ cup finely minced onion
  • 2 cloves garlic, pressed
  • ¼ cup finely minced celery
  • ¼ cup finely minced green or red bell pepper
  • ¼ teaspoon dried thyme
  • 1 ½ cups dry bread crumbs (up to 2 cups, if needed)
  • ⅛ cup finely chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Dash Worcestershire sauce
  • Salt and pepper to taste
  • 1 egg, beaten
  • Reserved clam broth, as needed

Oven temperature: 425 degrees.

Scrub the quahogs under cold running water to move any grit from the shells.

Add water to a large pot to a depth of about one-and-a-half inches. Add a splash of dry white wine if desired. Bring to a boil over high heat; add the quahogs, cover the pot, lower heat to medium. Cook for about five minutes, or until the quahogs open. As they open, remove from the pot with tongs and set aside to cool. When all are removed from the pot, return the heat to high and boil the broth, uncovered, for about three minutes, to reduce it and intensify the flavors. Remove from the heat, strain through a fine mesh sieve lined with two layers of dampened cheesecloth. Set aside.

When the quahogs are cool enough to handle, remove the meat and chop it. Set the shells aside. (Before you chop the meat, check for grit. If you find any, "rinse" the meat in the strained broth, then strain the broth again when finished.)

Place oil and butter in a large skillet over medium heat. When it sizzles, add onion, garlic, celery, pepper, and thyme. Cook, stirring occasionally, until the mixture is tender and fragrant but not browned. Lower the heat, add bread crumbs and stir until evenly combined. Remove from the heat and transfer the mixture to a large bowl. Add the chopped quahogs, the parsley, lemon juice, Worcestershire, and salt and pepper to taste. Mix well. Add the beaten egg, then moisten as needed with the reserved clam broth. (Freeze any leftover clam broth for chowder.)

Form spoonfuls of the quahog mixture into large meatball-size balls. Place in one half of a quahog shell and flatten (the shell should be full). Place the stuffed shells on a cookie tray. At this point, you can cover the tray with plastic wrap and refrigerate (up to overnight) until ready to cook.

Bake in a preheated oven for about fifteen minutes, or until piping hot and browned on top. Serve immediately, with lemon wedges.

Makes twelve stuffed quahogs.

—From Don Bousquet's Rhode Island Cookbook (1998) by Martha Murphy.

Posted May 28, 2010.


Freezer Baked Stuffed Quahogs

These can be frozen in their shells before baking. To reheat, heat oven to 350 degrees and place quahogs in a single layer on baking sheet, then bake for forty minutes or until hot and golden brown.

  • 12 quahogs or large clams
  • 12-ounce package round butter-flavored crackers, crushed
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 sweet green pepper, chopped
  • ¼ cup (½ stick) butter
  • Paprika or hot red-pepper sauce, optional

Remove quahogs from shells; reserve shells and the liquid. Wash and dry reserved shells well.

In food processor, with metal blade, process quahogs until finely chopped. Add crackers, celery, onion, and green pepper. Process just until combined. If it seems too dry, add some of the quahog liquid.

In a large skillet, melt butter over medium-high heat. Add quahog mixture and cook, stirring occasionally, for ten minutes.

Heat oven to 350 degrees. Place shells on baking sheet. Divide quahog mixture among shells. Season with paprika or Tabasco if desired. Bake twenty-seven minutes or until hot and golden brown.

Makes twenty-four stuffed shells.

—Shirley Gomes; from the Providence Journal, July 5, 1995.

Posted May 28, 2010.


Chopmist Charlie's Rhode Island Stuffies

  • 3 tablespoons olive oil
  • 1 cup (10 to 12 slices) finely minced bacon (pulse in food processor or chop fine until bacon is almost a paste)
  • 8 garlic cloves, minced
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 2 quarts chopped hard-shell clams in juice (see Notes)
  • ½ cup chopped parsley
  • ¼ cup lemon juice
  • 2 tablespoons liquid hot pepper sauce (see Notes)
  • 2 tablespoons Worcestershire sauce
  • ½ cup (1 stick) butter, cut in about 10 slices
  • 6 to 8 cups panko or other crisp dry bread crumbs (see Notes)
  • 24 to 30 large (3- to 4-inch) clean quahog shells
  • Paprika
  • Lemon wedges

In a very large skillet or Dutch oven, heat the oil. Add the bacon, garlic, celery, and onion, and cook over medium heat, stirring frequently, until the bacon renders its fat and the vegetables soften, ten to fifteen minutes. Spoon off the excess fat, leaving about ¼ cup in the pan. Add the clams, parsley, lemon juice, hot pepper sauce, and Worcestershire sauce. Increase the heat to high and cook until bubbles begin to form around the edges and the mixture almost, but not quite, comes to a boil. Watch carefully: if the clams boil, they release too much liquid and become tough.

Reduce the heat to low. Add the butter and six cups of the crumbs. Cook over the gentle heat, stirring and adding enough crumbs to absorb most of the liquid. The mixture should hold its shape when spooned out, but it should not be dry. Remove from the heat. Spoon the filling generously into the clamshells. (The clams can be prepared a day ahead and refrigerated or frozen.)

Preheat the oven to 425 degrees. Place the clams on a baking sheet and bake, uncovered, until the filling is heated through and lightly browned, about twenty-five minutes. Add about ten minutes cooking time if the clams have been frozen. Run under a preheated broiler for a little additional browning, if you like.

Sprinkle with paprika and serve with lemon wedges.

Makes two to two-and-a-half dozen large stuffed clams.

NOTES: You can buy clams in their juice from most fish markets. If the clams are in large pieces, lift them out of the juice and coarsely chop into ¼- to ½-inch chunks. The amount of juice varies, hence the range in the amount of bread crumbs called for in the recipe.

At Chopmist Charlie's, they use Tabasco.

Panko crumbs are crisp Japanese bread crumbs. Look for them in the Asian section of the supermarket. As a substitute, use fresh white bread crumbs; dry them out in a 200-degree oven for about thirty minutes until crisp, and measure after drying.

Posted May 28, 2010.


Stuffing-Mix Quahogs

This won first prize in one of the quahog cook-offs.

  • 1 box Stove-Top Savory Herb Stuffing Mix
  • 1 ½ cups chopped fresh quahogs; chop no smaller than ½-inch
  • 1 teaspoon Tabasco
  • 1 tablespoon fresh lemon juice
  • 1 ¾ cups juice from the quahogs
  • ¼ cup Margarine

Preheat oven to 325 degrees. Bring clam juice, Margarine, lemon juice, chopped quahogs, Tabasco, and herb packet from stuffing mix to a boil. Reduce heat and simmer over low heat for six minutes. Add stuffing mix. Remove from heat and let stand five minutes.

Stuff shells with mixture. Put two shells together and tie them closed with twine. Place on cookie sheet in preheated oven and bake twenty-five to thirty minutes.

—Ron Kwolek; from the Providence Journal, July 5, 1995.

Posted May 28, 2010.


Carl and Dave's Catering Award-Winning Stuffed Quahogs

We're not sure what award this particular recipe won, but Carl Masiello took first place at the 1992 International Quahog Festival in Wickford with a revised version that included bacon, Romano cheese and a secret combination of seasonings.

  • 1 ½ pounds day-old bread crumbs
  • 2 cups bread crumbs
  • ½ pound chopped quahogs
  • 1 pint clam juice
  • 2 cups chopped celery
  • 1 cup chopped onions
  • ½ pound Margarine
  • Salt to taste
  • Pepper to taste
  • Garlic to taste

Sauté fresh celery and onions in Margarine until soft. Put bread crumbs, chopped quahogs, and clam juice in a mixing bowl. Add salt, pepper, and garlic. Put sautéed mixture into bowl and mix well. Let cool, then stuff into quahog shells. Bake in 350 degree oven for thirty minutes, then eat.

Makes fifteen to twenty four-ounce stuffies.

—From Rhode Island Monthly, July 1995.

Posted May 28, 2010.


Ritz Stuffies

  • 1 dozen quahog clams

For broth:

  • ½ cup white wine
  • ½ cup water
  • 2 bay leaves
  • 6 peppercorns, or ¼ teaspoon coarsely ground black pepper
  • 2 cloves garlic
  • 1 stalk celery, roughly chopped
  • 5 or 6 sprigs of parsley
  • Juice of 1 lemon

For stuffing:

  • 3 tablespoons butter
  • 1 cup celery, finely chopped
  • ½ cup red onion, finely chopped
  • 1 teaspoon garlic, chopped
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon Tabasco sauce
  • 2 cups Ritz cracker crumbs
  • ¼ cup clam broth, well strained (reserved from above, after the clams are steamed)
  • ¼ cup parsley, chopped
  • 12 lemon wedges

Scrub and rinse the clams several times in fresh water. Place them in a heavy saucepan. Add the ingredients for the broth. Cover and steam over medium-high heat, until clams are fully opened (about fifteen minutes). Remove clams from broth, and set broth aside to cool.

Remove the clam meat from the shells, and chop finely. Set aside. Separate the shells; keep twelve shells-halves, scrub them clean, dry them, and set aside.

Preheat oven to 350 degrees.

In a large skillet, melt the butter and add the finely chopped celery, the red onion, the garlic, the red pepper flakes, and the Tabasco sauce. Simmer until celery and onions are wilted. Add the cracker crumbs, chopped clams, and ¼ cup strained clam broth; mix thoroughly. If too dry, add more broth, a tablespoon at a time.

Remove the stuffing from the heat, mix in the chopped parsley, and spoon the stuffing into the twelve cleaned half-shells. Bake for about thirty minutes, until the tops are browned and just beginning to crisp.

Serve immediately with the lemon wedges and more Tabasco sauce.

—From the Providence Journal, August 21, 1994.

Posted May 28, 2010.


Spicy Stuffies

  • 12 large quahogs
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • ½ teaspoon each oregano, parsley, crushed red pepper, black pepper, and Italian seasoning
  • ½ pound hot Italian sausage removed from casing and (optional) pepperoni
  • 1 small loaf Italian bread, scooped out of the crust and broken into small pieces
  • 2 eggs
  • 1 cup juice from clams
  • ¼ cup seasoned bread crumbs
  • Paprika

Soak quahogs in cold water sprinkled with cornmeal, then scrub. Cook for twenty to twenty-five minutes, covered, with just enough water to cover the bottom of a large pan, until clams are steamed open. Strain and save liquid. Chop clams coarsely.

Sauté together in butter the onion, garlic, oregano, parsley, crushed red pepper, black pepper, and Italian seasoning. Sauté the Italian sausage and pepperoni. Soak the Italian bread in one cup of clam juice. Mix with two eggs and seasoned bread crumbs. Add clams. Spray the shells with Pam and stuff them. Sprinkle with paprika and wrap each in foil. Bake one hour at 350 degrees. They freeze well.

—J.J.J., Warren, from the Providence Journal, May 22, 1991.

Posted May 28, 2010.


South County Museum Stuffed Quahogs

  • 12 large quahogs
  • 1 large onion
  • 12 strips bacon
  • Salt, pepper, oregano
  • Dry bread crumbs

Shuck quahogs; save shells and juice. Grind onions and quahogs. Add enough bread crumbs to make a thick mixture. Season to taste with salt, pepper and oregano. Add a little quahog juice if needed. Place the stuffing on twelve half shells. Lay a bacon strip across stuffing. Top with other half of shells. Tie closed with heavy string. Place on baking sheet and bake at 400 degrees for thirty to forty-five minutes.

—Helen Farmer, from South County Museum's Country Kitchen Cook Book (1991).

Posted May 28, 2010.


First-Prize Baked Stuffed Quahogs

Winner of the amateur division at the 1985 International Quahog Festival in Wickford.

  • 12 quahogs
  • 3 tablespoons oil
  • 2 to 3 onions, chopped
  • 3 to 4 stalks celery, chopped
  • Part of a loaf of dry white bread
  • 1 teaspoon crushed red pepper, or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon chopped parsley

Shuck the quahogs, saving the juices and shells. To make them easier to shuck, you may put quahogs into the freezer for about an hour, or zap them in the microwave for thirty seconds to relax the muscle. Chop quahogs. Chop or tear bread into small pieces. Sauté onions and celery in oil.

Combine quahogs, their juices, onions, celery, pepper, garlic powder, and parsley. Add enough of the bread to create the desired consistency. It should be a little moist. If you add too much bread, moisten it with a little water. Stuff the shells. Bake on a baking sheet at 350 degrees for twenty minutes. Put a little paprika and additional chopped parsley on top after cooking. Makes twenty-five.

—Eric Bense, from the Providence Journal, September 4, 1985.

Posted May 28, 2010.


Winning Stuffed Quahogs

One of the finalists in the second annual International Quahog Festival in Wickford many years ago.

  • 15 quahogs, shucked and then ground or chopped
  • 2 loaves day-old Italian bread
  • 2 tablespoons oil
  • 2 medium onions, chopped
  • ½ green pepper, chopped
  • 2 to 3 cloves garlic, chopped
  • 2 tablespoons crushed red pepper (the wet type)
  • 2 tablespoons parsley, chopped
  • Paprika
  • Margarine
  • Optional: 1 stick Portuguese chorizo, ground

Open quahogs, placing meat and juice in separate bowls. Save shells.

Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy. Add ground or chopped quahogs.

In oil, sauté onion, green pepper, and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well.

Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of Margarine.

Set in a pan and bake in preheated 375-degree oven for about twenty-five minutes or until heated through.

Optional: You may add ground chorizo sausage to onion while sautéing.

—Barbara from Bristol, from the Providence Journal, February 3, 1999.

Posted May 28, 2010.


Baked Stuffed Quahaugs

  • Fresh quahaugs (chopped)
  • Clean shells
  • Stuffing
  • Paprika, optional

For baked stuffed quahaugs, clean quahaug shells thoroughly. Use any fish stuffing, mixed with quahaug broth or liquor. Use equal parts of chopped quahaugs and stuffing. Fill shells. Bake at 375 degrees until piping hot. (Can be sprinkled with paprika).

—Grayce Doyle; from The Griddle: A Bicentennial Cook Book of Washington County Receipts, compiled by the volunteers of the Jonnycake Center, Inc., (1976).

Posted May 28, 2010.


Baked Clams Normande

  • 24 large unopened clams
  • 2 tablespoons butter
  • 2 tablespoons finely minced shallots
  • 4 mushrooms, finely chopped
  • 1 tablespoon minced chives
  • 5 tablespoons fresh bread crumbs
  • ¼ cup dry white wine
  • 1 tablespoon butter

Preheat oven to 350 degrees.

Scrub the clams well and place in a large kettle with just enough water to cover the bottom. Cover and cook over a high heat until the shells open. Remove the clams from the shells and reserve the shells. Chop the clams very fine.

Melt the two tablespoons butter in a small skillet and sauté the shallots and mushrooms for three to four minutes. Combine with the clams, chives, three tablespoons of the bread crumbs, and the wine. Blend well and fill the clam shells with the mixture.

Sprinkle with the remaining two tablespoons of bread crumbs, dot with the one tablespoon butter, and bake in the preheated oven for fifteen to twenty minutes or until golden brown.

Makes six servings.

—From The Newport Cookbook, by Ceil Dyer, (1972).

Posted May 28, 2010.

This article last edited October 4, 2015

© 1999–2017 Quahog.org (with the exception of elements provided by contributors, as noted).