📝 About This Recipe
A quintessential staple of Rhode Island and Cape Cod, these 'Stuffies' are the ultimate celebration of the Atlantic coast. Large Quahog clam shells are filled with a savory, buttery mixture of minced clams, smoky linguica sausage, and golden breadcrumbs seasoned with fresh herbs and a hint of lemon. Each bite offers a perfect balance of briny seafood essence and hearty comfort, making them the star of any seaside gathering.
🥗 Ingredients
The Clams
- 12 large Quahog Clams (scrubbed clean)
- 1 cup Water (for steaming)
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
The Stuffing Base
- 6 tablespoons Unsalted Butter (divided)
- 4 ounces Linguica or Chorizo (finely diced)
- 1 medium Yellow Onion (finely minced)
- 2 stalks Celery (finely minced)
- 1/2 cup Red Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
Seasoning and Texture
- 1 sleeve Ritz-style Crackers (crushed into coarse crumbs)
- 1/2 cup Panko Breadcrumbs (for extra crunch)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1 whole Lemon Wedges (cut into 8 wedges)
- 1/2 teaspoon Paprika (for dusting)
👨🍳 Instructions
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1
Scrub the Quahog shells thoroughly under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
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2
In a large pot, combine the water and white wine. Bring to a boil over high heat. Add the clams, cover tightly, and steam for 8-10 minutes until the shells pop open.
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3
Remove the clams with tongs and set aside to cool. Strain the steaming liquid through a fine-mesh sieve or coffee filter to remove grit; reserve 1/2 cup of this 'clam liquor'.
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4
Once cool enough to handle, remove the clam meat from the shells. Finely chop the clam meat and set aside. Separate the shells, cleaning them well, and keep the 12 best-looking halves for stuffing.
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5
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a layer of rock salt to keep the shells steady.
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6
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced linguica and cook for 3-4 minutes until the fat renders and it becomes slightly crisp.
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7
Add the onion, celery, and red pepper to the skillet. Sauté for 5-6 minutes until the vegetables are soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
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8
In a large mixing bowl, combine the crushed crackers, panko, chopped clams, sautéed vegetable mixture, parsley, Old Bay, Worcestershire sauce, and lemon juice.
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9
Gradually add the reserved clam liquor (1 tablespoon at a time) to the stuffing. Mix until the stuffing is moist enough to hold together but not mushy. Season with black pepper (usually no extra salt is needed due to the clams and crackers).
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10
Generously mound the stuffing into each of the 12 reserved clam shells, pressing down slightly to ensure it sticks.
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11
Melt the remaining 2 tablespoons of butter and drizzle over the tops of the stuffies. Sprinkle with a light dusting of paprika for color.
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12
Bake for 20-25 minutes until the tops are golden brown and crisp. For an extra-crispy finish, broil on high for the last 1-2 minutes.
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13
Serve immediately while piping hot with fresh lemon wedges on the side.
💡 Chef's Tips
Always strain your clam liquor through a coffee filter; even the cleanest clams can hide a bit of sand that will ruin the texture of the stuffing. If you can't find Quahogs, you can use smaller cherrystone clams, but you will need more shells to accommodate the stuffing. For a spicy kick, add a few dashes of Tabasco or a pinch of crushed red pepper flakes to the stuffing mix. Don't over-process the clam meat; you want small, distinct chunks rather than a paste for the best mouthfeel. These can be assembled a day in advance and kept refrigerated; just add 5 minutes to the baking time.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Muscadet or a local New England IPA. A side of drawn butter for dipping makes these even more indulgent. Pair with a simple green salad or a cup of creamy New England Clam Chowder for a full 'shack' experience. Offer extra hot sauce and lemon wedges at the table for guests to customize their heat and acidity levels.