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rhode island stuffies

(1 rating)
gabannon avatar
Recipe by
gary bannon
@gabannon
Brant Rock, MA

The word "quahog" (or "quahaug" or "quohog") comes from the Narraganset word poqnauhock. I am originally from Rhode Island and have played around with different recipies for stuffies for years. I am quite satisfied with these. They keep great in the freezer and make great gifts.

(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 35 Min
method Bake

Ingredients For rhode island stuffies

  • 12
    large quahogs in the shell
  • 2
    sleeves ritz crackers
  • 1/2
    loaf day old bread (or equivalent any white rolls or bread)
  • 4 Tbsp
    butter (melted)
  • 1
    tablespoon worcester sauce
  • 1
    tablespoon lemon juice
  • 1
    onion diced
  • 1
    large stalk celery diced
  • 1
    bell pepper ( i use red ) diced
  • 1/4
    lb chorizo sausage diced
  • 1
    pinch of granulated onion
  • 1
    large pinch of salt
  • 1
    small pinch cayenne
  • 3-4
    drops hot sauce
  • 1
    teaspoon old bay seasoning
  • 1
    cup clam juice
  • paprika

How To Make rhode island stuffies

  • 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!
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