Rhode Island Stuffed Quahogs Recipes

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BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)



Baked Stuffed Quahogs or Clams (Rhode Island Style) image

Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!

Provided by Golden Sunflower

Categories     Summer

Time 1h10m

Yield 24 stuffies, 24 serving(s)

Number Of Ingredients 8

12 large quahogs or 12 large clams, in their shells
1 (16 ounce) bag herb seasoned stuffing mix, Pepperidge Farm
2 stalks celery, diced
1 medium onion, diced
1/2 cup butter
1/2 cup white wine
1 -2 tablespoon Old Bay Seasoning
3 -4 cups clam juice, includes reserved from clams

Steps:

  • Preheat oven 350 degrees.
  • Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
  • Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
  • In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
  • Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
  • Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
  • Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
  • Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
  • A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
  • I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
  • Enjoy!

STUFFED QUAHOG, "STUFFIE"



Stuffed Quahog,

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 13

6 large quahog clams
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup chopped chourico (spicy Portuguese sausage), or chorizo
1/3 cup diced onion
1/3 cup diced green pepper
1/4 cup lemon juice
1 tablespoon Portuguese hot sauce (recommended: Gonzolves)
1/2 loaf Portuguese masa (sweet bread), cubed
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon masa de pimenta (red pepper paste)
1 1/2 cups white bread crumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a medium pot over high heat and bring 1 to 2 inches of water to a boil. Add the quahogs and cover the pan. Steam them until they open, at least 6 minutes. Discard any quahogs that do not open. Strain broth and reserve 1/4 cup. Remove the quahogs from the shells (leaving the shells intact; do not snap apart) and chop the meat.
  • In a large skillet, heat the oil and butter over medium-high heat. Add the chourico, onions, and green pepper and cook until the vegetables soften, about 5 to 7 minutes. Add the chopped clam meat, lemon juice, and hot sauce and cook for 2 to 3 minutes more.
  • In a large mixing bowl, pour the chourico mixture over the cubed bread and add the cilantro, parsley, red pepper paste, bread crumbs and clam broth. Mix gently, and then stuff the each clam shell with about 3/4 cup of clam stuffing. Wrap the clam shells in aluminum foil and bake until heated through, about 15 minutes. Serve immediately.

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS



Tim O'Toole's Famous Stuffed Quahogs image

Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

Provided by Scotty

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 12

Number Of Ingredients 7

4 cups water
1 (16 ounce) package Portuguese chourico sausage links
12 quahogs
1 large onion, coarsely chopped
1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
½ cup margarine
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
  • Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
  • Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
  • Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
  • Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
  • Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g

RHODE ISLAND STUFFIES



Rhode Island Stuffies image

My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.

Provided by quotFoodThe Way To

Categories     Portuguese

Time 45m

Yield 15 serving(s)

Number Of Ingredients 11

15 quahogs, shucked and then chopped
2 loaves Italian bread (day old bread)
2 tablespoons oil
2 medium onions, chopped
1/2 green pepper, chopped
2 -3 garlic cloves, minced
2 tablespoons crushed red pepper flakes
2 tablespoons parsley, chopped
paprika
margarine
1/2 lb portuguese chourice sausage (optional)

Steps:

  • Open quahogs, placing meat and juice in separate bowls. Save shells.
  • In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
  • Add chopped quahogs (clams).
  • In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
  • Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
  • Wash shells and separate.
  • Mound shell halves with stuffing.
  • Sprinkle top with paprika and parsley.
  • Dot tops with a small amount of margarine.
  • Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
  • OPTIONAL: You may add ground Chourice to onion while sautéing.

Nutrition Facts : Calories 143.9, Fat 3.4, SaturatedFat 0.6, Cholesterol 4.9, Sodium 242.9, Carbohydrate 22.4, Fiber 1.5, Sugar 1.2, Protein 5.6

DAD'S FAMOUS STUFFIES



Dad's Famous Stuffies image

The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 7

20 fresh large quahog clams (about 10 pounds)
1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
1 large onion, chopped (about 2 cups)
3 teaspoons seafood seasoning
1 package (14 ounces) herb stuffing cubes
1 cup water
Optional: Lemon wedges and hot pepper sauce

Steps:

  • Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

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