📝 About This Recipe
A quintessential New England treasure, these 'Stuffies' feature large North Atlantic hard-shell clams stuffed with a savory blend of chopped clam meat, spicy Portuguese linguica, and buttery breadcrumbs. Baked right in their own rugged shells, each bite offers a perfect balance of oceanic brine, smoky spice, and a golden, crunchy crust. This recipe captures the spirit of a Cape Cod summer, delivering a hearty and nostalgic snack that is as authentic as it is delicious.
🥗 Ingredients
The Clams
- 12 large Quahog Clams (scrubbed clean, approximately 4-5 inches wide)
- 1 cup Water (for steaming)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
The Stuffing Base
- 1/2 lb Linguica or Chorizo (finely diced)
- 6 tablespoons Unsalted Butter (plus extra for drizzling)
- 1 medium Yellow Onion (finely minced)
- 2 stalks Celery (finely minced)
- 1/2 cup Red Bell Pepper (finely minced)
- 3 cloves Garlic (minced)
Seasoning and Texture
- 2 cups Ritz Crackers (crushed into coarse crumbs)
- 1/2 cup Plain Breadcrumbs (to help bind)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large pot, combine the water and white wine. Add the cleaned quahogs, cover tightly, and bring to a boil over high heat.
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2
Steam the clams for 8-10 minutes until they pop open. Remove the clams with tongs as they open, discarding any that remain tightly shut.
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3
Strain the steaming liquid through a fine-mesh sieve or coffee filter to remove grit; reserve 1 cup of this 'clam liquor' for the stuffing.
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4
Once cool enough to handle, remove the clam meat from the shells. Chop the clam meat into small, bite-sized pieces (about 1/4 inch). Set aside.
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5
Twist the clam shells apart at the hinge. Clean 12 of the best shell halves thoroughly and set them on a rimmed baking sheet.
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6
Preheat your oven to 400°F (200°C).
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7
In a large skillet over medium heat, sauté the diced linguica until the fat renders and it becomes slightly crispy, about 5-6 minutes.
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8
Add the butter to the skillet. Once melted, stir in the onion, celery, and red pepper. Sauté until soft and translucent, roughly 7 minutes.
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9
Stir in the minced garlic and cook for 1 minute until fragrant. Remove the skillet from the heat.
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10
In a large mixing bowl, combine the crushed Ritz crackers, breadcrumbs, chopped clam meat, parsley, Old Bay, Worcestershire sauce, and lemon juice.
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11
Pour the sautéed vegetable and sausage mixture into the bowl. Gradually add the reserved clam liquor, 1/4 cup at a time, mixing until the stuffing is moist and holds together when squeezed, but is not soggy.
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12
Generously mound the stuffing into the prepared clam shells, pressing down slightly to ensure it sticks. You want a nice rounded 'dome' shape.
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13
Drizzle the tops with a little extra melted butter or a spritz of cooking oil for maximum browning.
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14
Bake for 20-25 minutes until the tops are golden brown and crispy, and the filling is piping hot throughout.
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15
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
If you can't find fresh Quahogs, you can use 2 cups of chopped canned clams and buy decorative 'stuffie' shells or use ramekins. Don't over-process the stuffing; you want distinct textures from the clams and the sausage rather than a paste. Always strain your clam liquor—quahogs are notorious for holding a bit of sand in their hinges. If the stuffing feels too dry, add a splash more clam juice; if too wet, add a handful more crushed crackers. For a spicy kick, add a few dashes of Tabasco or a pinch of crushed red pepper flakes to the vegetable sauté.
🍽️ Serving Suggestions
Serve with plenty of lemon wedges for a bright, acidic pop to cut through the buttery stuffing. Provide a bottle of high-quality hot sauce (like Crystal or Frank's) on the side. Pair with a cold, crisp New England IPA or a chilled glass of dry Muscadet. Serve alongside a small cup of New England Clam Chowder for the ultimate 'Clam Shack' experience. A simple side of coleslaw provides a refreshing, crunchy contrast to the warm, savory clams.