- Rhode Island - Clams
and Quahogs - Quahog Recipes from Massachusetts
- Fish -
- Hilda's Stuffed Quahogs - Stuffed Quahogs with Linguiça and Green Pepper - Spicy Stuffed Quahogs - Quahog Stuffing for Turkey - Stuffed Oysters -
This recipe is from Emeril's mom, Hilda, in Fall River. Although located in Massachusetts, Fall River is culturally Rhode Island. To me the best stuffed quahogs are made with some hot Portuguese chorizo.
Recipe courtesy Emeril Lagasse, 2005
Emeril's Creole Seasoning (Essence)
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
- Hilda's Stuffed Quahogs - Spicy Stuffed Quahogs - - Quahog Stuffing for Turkey - Stuffed Oysters - Quahogs and Clams - - Rhode Island -
Serves 6 8
Recipe is based on one in The New England Clam Shack Cookbook by Brooke Dojny (Storey, 2003); first published in Saveur in Issue #104 url http://www.saveur.com/article/Food/Stuffies accessed February 25, 2009
- Hilda's Stuffed Quahogs - - Stuffed Quahogs with Linguiça and Green Pepper -- Quahog Stuffing for Turkey - Stuffed Oysters - Quahogs and Clams - - Rhode Island -
Soak quahogs in cold water sprinkled with cornmeal, then scrub. Cook for 20 to 25 minutes, covered, with just enough water to cover bottom of large pan, until clams are steamed open. Strain and save liquid. Chop clams coarsely.
Saute together in butter the onion, garlic, oregano, parsley, crushed red pepper, black pepper and Italian seasoning. Saute the Italian sausage and pepperoni. Soak Italian bread in 1 cup of clam juice. Mix with 2 eggs and seasoned bread crumbs. Add clams. Spray the shells with Pam and stuff them. Sprinkle with paprika - wrap each in foil. Bake one hour at 350 degrees. They freeze well.
- J.J.J., Warren
Source: The Providence Journal projo.com Recipes for a Rhode Island summer