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Rhode Island–Style Stuffed Quahog Clams ("Stuffies")

Name: Rhode Island–Style Stuffed Quahog Clams ("Stuffies")
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Ingredients: 1 pound high-quality white sandwich bread or soft Italian or French bread (450g; about 1 loaf), cut into 3/4-inch dice (about 2 1/2 quarts) (see notes); 12 quahog clams (about 8 pounds; 3.6 kg), purged and scrubbed (see notes); 1 stick unsalted butter (4 ounces ;113g); 1/2 cup finely diced yellow onion (4 ounces; 113g), from 1/2 medium yellow onion; 1/2 cup finely diced green bell pepper (4 ounces; 113g), from 1/2 medium green bell pepper; 3 ounces Portuguese-style chouriço or Spanish-style chorizo, casing removed and finely diced; 2 medium garlic cloves, minced; 1/2 teaspoon sweet Spanish paprika, optional (see notes); 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 2 tablespoons minced flat-leaf parsley leaves and tender stems; 1 tablespoon (15ml) fresh lemon juice, plus lemon wedges for serving

Prep Time

15m

Cook Time

1h 15m

Total Time

1h 30m

This Rhode Island-style stuffed quahog clams, also known as "stuffies", are made with high-quality white sandwich bread, quahog clams, unsalted butter, onion, bell pepper, Portuguese-style chouriço, garlic, paprika, thyme, parsley, and lemon juice. Enjoy a taste of Rhode Island with this delicious and flavorful dish.

Appetizer

Dinner

Rhode Island–Style Stuffed Quahog Clams ("Stuffies") Image

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Recipe Options

Ingredients

Servings: 8

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1 pound high-quality white sandwich bread or soft Italian or French bread (450g; about 1 loaf), cut into 3/4-inch dice (about 2 1/2 quarts) (see notes)

12 quahog clams (about 8 pounds; 3.6 kg), purged and scrubbed (see notes)

1 stick unsalted butter (4 ounces ;113g)

1/2 cup finely diced yellow onion (4 ounces; 113g), from 1/2 medium yellow onion

1/2 cup finely diced green bell pepper (4 ounces; 113g), from 1/2 medium green bell pepper

3 ounces Portuguese-style chouriço or Spanish-style chorizo, casing removed and finely diced

2 medium garlic cloves, minced

1/2 teaspoon sweet Spanish paprika, optional (see notes)

1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

2 tablespoons minced flat-leaf parsley leaves and tender stems

1 tablespoon (15ml) fresh lemon juice, plus lemon wedges for serving

Rhode Island–Style Stuffed Quahog Clams ("Stuffies")

Ingredients

Steps

Nutrition Facts

Rhode Island–Style Stuffed Quahog Clams ("Stuffies")

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts