Prep 30 mins
Cook 40 mins
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!
- 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
- 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!
Well I have to say I like most or these recipes. But we have a problem I lived in Newport R.I. For 40 yrs. now folks that is not a stuffie at at all stove top stuffing, move out the state please. Go to point Judith and try to sell these. Get that recipient off the Webb. Cabinetfrankie@ hot mail.com. I give you true stuffie recipe.
This recipe is a disaster! Too much bread stuffing, too much clam juice, too salty. I don't recommend that anyone make this recipe, but if you do, reduce the bread stuffing to 8 ounces, instead of 16. But don't waste your time with this one. Try Hilda's Stuffies instead. You won't be disappointed. They are delicious!!
Sorry,......No Chorizo, this is not a RiI Stuffed Quahog!!!!!!