Clams and Quahogs Stuffed Quahogs

- 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 -

Stuffies are popular on the south coasts of both Rhode Island and Massachusetts.

Emeril's Mom Hilda's Stuffed Quahogs

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.


8 quahog or chowder clams
6 tablespoons butter, at room temperature
2 tablespoons minced garlic
Kosher salt and freshly ground black pepper
8 ounces chopped chorizo sausage
1/2 cup minced onions
1/4 cup minced celery
1/4 cup minced green peppers
Emeril's Essence, for seasoning, recipe follows
1 cup dried fine bread crumbs
3 tablespoons chopped fresh parsley
1/4 cup reserved steaming liquid
1/2 cup grated Parmigiano-Reggiano

Aluminum foil or butchers twine

Chopped parsley, for garnish

  1. Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.
  2. Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.
  3. In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.
  4. Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.
  5. Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.
  6. Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.

Recipe courtesy Emeril Lagasse, 2005
Show:  Emeril Live
Episode:  Crazy for Clams

Emeril's Creole Seasoning (Essence)

- Rhode Island - Clams - Spices - Fish -


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thym


Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

Stuffed Quahogs with Linguiça and Green Pepper

- Hilda's Stuffed Quahogs - Spicy Stuffed Quahogs - - Quahog Stuffing for Turkey - Stuffed Oysters - Quahogs and Clams - - Rhode Island -

Serves 6 ­ 8

Stuffed Quahogs with Linguiça and Green PepperIngredients

15 slices white sandwich bread
3 tbsp. extra-virgin olive oil
3ž4 lb. linguiça (Portuguese sausage), finely chopped
6 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
2 1ž4 cups chopped clams, preferably quahogs
3ž4 cup clam juice or strained clam liquor
6 tbsp. finely chopped flat-leaf parsley
3 tbsp. fresh lemon juice
1 1ž2 tbsp. Tabasco
1 1ž2 tbsp. Worcestershire
6 tbsp. butter, cut into pats
Salt and freshly ground black pepper
16 empty large quahog half shells
Paprika and lemon wedges


Heat oven to 275°. Pulse bread in food processor into fine crumbs. Transfer to a baking sheet and bake, tossing often, until dried, 15­20 minutes; set aside.

Raise oven heat to 425°. Heat oil in a large skillet over medium heat. Add sausage, garlic, celery, onions, and peppers; cook until soft, 12­15 minutes. Add clams, clam juice, parsley, lemon juice, Tabasco, and worcestershire; bring to a boil. Reduce heat to medium-low; add butter. Add bread crumbs and salt and pepper to taste; stir.

Divide stuffing between shells. Bake on a baking sheet until browned, 22­25 minutes. Sprinkle with paprika; serve with lemon wedges.

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 accessed February 25, 2009

Spicy Stuffed Quahogs

- Hilda's Stuffed Quahogs - - Stuffed Quahogs with Linguiça and Green Pepper -- Quahog Stuffing for Turkey - Stuffed Oysters - Quahogs and Clams - - Rhode Island -


12 large quahogs
4 tablespoons butter
1 large onion, chopped
3 cloves garlic, crushed
1/2 teaspoon each oregano, parsley, crushed red pepper, black pepper and Italian seasoning
1/2 pound hot Italian sausage removed from casing and (optional) pepperoni
1 small loaf Italian bread, scooped out of crust and broken into small pieces
2 eggs
1 cup juice from clams
¼ cup seasoned bread crumbs

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 Recipes for a Rhode Island summer "Spicy Stuffies" accessed August 18, 2009