Baked Stuffed Quahogs or Clams (Rhode Island Style)

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!

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 24 stuffies

Ingredients

• 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

Directions

1. Preheat oven 350 degrees.
2. 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.
3. 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!
4. 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.
5. Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
6. 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.
7. Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
8. Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
9. 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.
10. I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
11. Enjoy!