📝 About This Recipe
A quintessential taste of the Rhode Island and Massachusetts shoreline, these 'Stuffies' are the ultimate comfort seafood. We start with briny, tender Quahog clams, steamed until just open, then chopped and folded into a savory stuffing of buttery breadcrumbs, smoky linguica sausage, and aromatic vegetables. Baked in their own natural shells until golden and crisp, these clams offer a perfect balance of salty ocean air and rich, herbaceous warmth.
🥗 Ingredients
The Clams
- 12 pieces Quahog or Large Chowder Clams (scrubbed clean)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Water
- 2 cloves Garlic (smashed)
The Stuffing Base
- 6 tablespoons Unsalted Butter (divided)
- 4 ounces Linguica or Chorizo Sausage (finely diced)
- 1 medium Yellow Onion (finely minced)
- 2 stalks Celery (finely minced)
- 1/4 cup Red Bell Pepper (finely minced)
- 3 cloves Garlic (minced)
Seasoning and Binding
- 2 cups Ritz Crackers or Plain Breadcrumbs (crushed if using crackers)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Black Pepper (freshly ground)
- 1/2 cup Reserved Clam Liquor (liquid from steaming)
Garnish
- 1 Lemon Wedges (for serving)
- 1 pinch Paprika (for dusting)
👨🍳 Instructions
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1
In a large pot, combine the white wine, water, and smashed garlic cloves. Bring to a boil over medium-high heat.
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2
Add the scrubbed clams to the pot. Cover tightly and steam for 8-10 minutes, or until the shells have popped open. Discard any clams that do not open.
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3
Remove the clams from the pot and let them cool. Strain the steaming liquid (clam liquor) through a fine-mesh sieve or coffee filter to remove grit and reserve 1/2 cup 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. Separate the shells at the hinge, clean them thoroughly, and set aside 12 of the best-looking halves.
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5
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a bed of rock salt to keep the shells stable.
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6
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced linguica and sauté for 3-4 minutes until it begins to render its fat and turn slightly crisp.
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7
Add the onion, celery, and bell pepper to the skillet. Sauté for 5-6 minutes until the vegetables are soft and translucent.
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8
Stir in the minced garlic and cook for just 1 minute until fragrant. Turn off the heat.
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9
In a large mixing bowl, combine the chopped clam meat, the sautéed vegetable/sausage mixture, breadcrumbs, parsley, Old Bay, black pepper, Worcestershire sauce, and lemon juice.
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10
Gradually add the reserved clam liquor a tablespoon at a time, stirring gently, until the stuffing is moist and holds together when squeezed, but is not soggy.
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11
Generously mound the stuffing into the reserved clam shells, pressing down slightly to ensure it stays put. Place the stuffed shells on the prepared baking sheet.
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12
Melt the remaining 2 tablespoons of butter and drizzle over the top of each clam. Sprinkle with a tiny pinch of paprika for color.
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13
Bake for 20-25 minutes until the tops are golden brown and crispy, and the stuffing is piping hot throughout.
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14
Remove from the oven and let rest for 5 minutes. Serve warm with fresh lemon wedges and hot sauce if desired.
💡 Chef's Tips
Always scrub your clam shells with a stiff brush under cold water to remove sand before steaming. If your stuffing feels too dry, add a splash more clam liquor or a touch of melted butter; if too wet, add more crushed crackers. For an extra kick, add a finely diced jalapeño to the vegetable sauté. You can prepare these up to 24 hours in advance; simply stuff the shells, cover with plastic wrap, and refrigerate until you are ready to bake. Avoid over-chopping the clam meat—you want distinct chunks of clam to contrast with the soft breading.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Muscadet or a local New England Lager. A dash of Tabasco or Crystal hot sauce on top provides a perfect vinegar-heat balance. Pair with a simple side of vinegar-based coleslaw to cut through the richness of the butter. Offer extra lemon wedges on the side to brighten the briny flavors. Serve as a hearty appetizer or pair two per person with a green salad for a light lunch.