Rhode Island Stuffies
Stuffed quahog shells packed with a savory breadcrumb, chourico, and clam filling, baked until the top is browned and crisp.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Baking sheet
- •Meat grinder or food processor
- •Quahog shells
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 20
- protein
- 12
- calories
- 220
Instructions
- 1
Steam or open the quahogs (large hard-shell clams). Save the clam juice and the largest shells.
- 2
Grind or finely chop the clam meat.
- 3
Melt butter in a skillet. Cook the chourico, onion, celery, and garlic until softened.
- 4
Stir in the ground clams, breadcrumbs, paprika, and pepper. Add enough saved clam juice to moisten the mix.
- 5
Preheat your oven to 375°F.
- 6
Fill the saved shells generously with the mixture. Mound the tops high.
- 7
Place the shells on a sheet pan. Bake until golden brown on top, about 20-25 minutes.
- 8
Serve hot with lemon wedges.
Chef's tips
Grind the quahog meat instead of chopping it. This helps the filling stick together without becoming rubbery.
Storage
Refrigerate stuffed shells up to 2 days before baking, or freeze unbaked for up to a month.
Reheating
Reheat in a 350°F oven for about 15 minutes until hot through.
Common mistakes to avoid
- •Pressing the filling too tightly into the shells, which dries it out.
- •Using stale breadcrumbs that turn the filling gummy.
Serving suggestions
Cooked Rhode Island Stuffies?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Rhode Island
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
