New England-Style Stuffed Clams (Stuffed Quahogs)

New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay and along the coastline in Southern Massachusetts and the Cape where I grew up. 

 

New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay and along the coastline is Southern Massachusetts and the Cape

 

Also known as “stuffies,” stuffed clams or stuffed quahogs are flavored with fresh bread crumbs, onion, celery, bell pepper and Portuguese spices. Everyone has their own version of this recipe and my Mom always used freshly made breadcrumbs instead of dried. 

It’s also popular to bake the mixture back inside the shells. This is how my mother always made them. However, if you start with canned clams, you can always bake them in scoops on aluminum foil that’s been prepared with non-stick cooking spray.  We often make a double batch and freeze some to keep on hand for unexpected cravings. 

 

New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay and along the coastline is Southern Massachusetts and the Cape

 

 

Check out these classic New Englad recipes:

New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay and along the coastline is Southern Massachusetts and the Cape

New England Stuffed Clams (Quahogs)

Ronda Eagle | Kitchen Dreaming
New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay and along the coastline is Southern Massachusetts and the Cape.
4.84 from 6 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 12 servings
Calories 127 kcal

Ingredients
  

  • 12   large clams or quahogs
  • salt and ground black pepper , to taste
  • 2 Tbsp. olive oil
  • 1/4 cup butter
  • 1 large onion , minced
  • 1 red bell pepper , minced
  • 3 cloves garlic , minced
  • 1/2 cup Portuguese chouriço , diced [See Note]
  • Tbsp parsley , freshly chopped
  • 1/4 tsp Portuguese allspice [See note]
  • 1/2 tsp red pepper flakes [see note]
  • 6 slices sandwich bread (makes about 2 cups)
  • 1 egg , beaten

Instructions
 

  • Preheat oven to 350°F.
  • Scrub clam shells to remove any debris.
  • Fill a deep, wide skillet with about 1/2 inch of water, and bring to a boil over medium heat.  Add the quahogs in one layer and cover.  Steam the clams for about 4-5 minutes.  As soon as the shells open, remove the clams from the skillet, and discard any that don't open. Retain the cooking liquid, and rinse out the skillet before proceeding to step 6.
  • Next, remove the clam meat, but not the adductor muscle portion that attaches the two halves of the shell (this is tough).  Chop the meat into small pieces. Reserve 12 clam shells for step 9.
  • Into the same skillet, add the olive oil, butter, bell pepper, chourico (or dry chorizo) and onions, and cook over medium heat for 2 minutes until the onions and bell peppers soften.  Then, add the garlic and saute for another minute or two before removing the skillet from the heat.
  • In a large bowl cover the bread with 1/2 cup of the reserved cooking liquid from the quahogs. With your hands, push the bread down into the liquid completely submerging it.  Allow to sit for a few minutes to soak up the liquid.  Drain and excess and, with your finger tips, break the bread apart to form a  fine meal.  The mixture should be moist enough to stick together, but not too wet.  If needed, add more clam liquid or more breadcrumbs.
  • Add in the chopped quahog meat and the sautéed meat and vegetable mixture to the bowl.
  • Finally, add in the Portuguese allspice and red pepper flakes and mix to combine. Taste mixture and adjust the seasonings. Once the bread seasoning is to your liking, add in the beaten egg.  Mix until completely combined.
  • Stuff the clam shells with a mounded scoop scoop of clam stuffing. Sprinkle with some paprika then bake on a rimmed baking sheet until heated through - about 20-25 minutes.
  • Top with a pad of butter, a slice of lemon, and hot sauce on the side (optional).

Notes

  1. Substitute Portuguese chouriço with andouille sausage or dried Spanish chorizo or omit altogether for a meatless variety.
  2. Replace Portuguese allspice with regular allspice.
  3. Increase or decrease red pepper flakes according to the spiciness you prefer.

Nutrition

Serving: 1stuffed clamCalories: 127kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 30mgSodium: 204mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 252IUVitamin C: 3mgVitamin D: 1µgVitamin E: 1mgVitamin K: 18µgCalcium: 43mgFolate: 19µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

13 thoughts on “New England-Style Stuffed Clams (Stuffed Quahogs)”

  1. Can these be frozen? If so, should I bake them first and then freeze or should I freeze unbaked first and then bake when I want to eat them? Can’t wait to try them!

    Reply
    • Hi Barbara,

      Yes, these can be frozen. My mom always froze ours by first wrapping each in plastic wrap and then followed by aluminum foil before the baking step. When it came time to cook them off, you can either let them defrost or add extra time onto the baking. YOu can also cook them in the microwave and just remove the foil. For baking from frozen, we add on a couple of extra minutes on the bake time until the stuffing center is 165 degrees F.

      Reply
  2. I just had these at Legal’s in the Boston Seaport. They’re only on the menu at this Legal’s because the chef is from RI. Loved them but I was hoping the peppers would be vinegar peppers like RI calamari. I think that would be an awesome variation. I’ll made these when I see Quohogs at the market.

    Reply
    • Vinegar peppers like in Calamari Ricardo would be an awesome addition, they could even be added like in the ricardo sauce to a drawn garlic-butter sauce to be drizzled over the top! The vinegar would offset very nicely here. Thanks for taking the time to post, I can’t wait to try that. YUM!!

      Reply
  3. Hey! You have done a fantastiс jߋb. I certainly digg it and personally recommend to my friends. Thanks so much.

    Reply

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