Rhode Island Stuffies Recipes

Steps:

• 1. Open quahogs, placing meat and juice in separate bowls. Save shells.
• 2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams).
• 3. In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
• 4. Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
• 5. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.

Steps:

• 1. Steam quahogs just until shells start to open. Run the quahog meat through a meat grinder, food processor, or as I do, dice as fine as you can with your chefs knife. In a large bowl crush Ritz crackers and break bread into 1- inch pieces. Add Worcestershire and lemon juice to melted butter. Add all ingredients to bread mixture and mix with your hands. Stuffing should be moist, yet stiff enough to hold the shape of a scoop. Add more clam juice or cracker crumbs as needed. Preheat oven to 375 Scrub, rinse and drain the quahog shells. Using a small ice-cream scoop, or your hands fill the shells. Sprinkle with paprika. At this point the stuffies can be baked, or wrapped and frozen for later use. Bake for 35 minutes. Squirt with lemon and enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
• In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
• In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.

Steps:

• Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Steps:

• Open quahogs, placing meat and juice in separate bowls. Save shells.
• In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
• Add chopped quahogs (clams).
• In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
• Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
• Wash shells and separate.
• Mound shell halves with stuffing.
• Sprinkle top with paprika and parsley.
• Dot tops with a small amount of margarine.
• Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
• OPTIONAL: You may add ground Chourice to onion while sautéing.

Steps:

• Preheat oven 350 degrees.
• Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
• Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
• In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
• Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
• Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
• Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
• Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
• A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
• I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
• Enjoy!