Best 3 Dads Rhode Island Stuffies Recipes

If you're looking for a delicious and unique New England seafood dish, look no further than Rhode Island Stuffies. This classic dish is made with a mixture of quahogs, shrimp, and calamari, all stuffed into a soft breadcrumb stuffing. The stuffies are then baked in a tomato sauce until they're golden brown and bubbly. Served with a side of rice or mashed potatoes, Rhode Island Stuffies are a hearty and flavorful meal that's perfect for any occasion.

Let's cook with our recipes!

DAD'S FAMOUS STUFFIES

Dad's Famous Stuffies image

The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

20 fresh large quahog clams (about 10 pounds)
1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
1 large onion, chopped (about 2 cups)
3 teaspoons seafood seasoning
1 package (14 ounces) herb stuffing cubes
1 cup water
Optional: Lemon wedges and hot pepper sauce

Steps:

Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

RHODE ISLAND STUFFIES

Rhode Island Stuffies image

My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.

Provided by quotFoodThe Way To

Categories Portuguese

Time 45m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

15 quahogs, shucked and then chopped
2 loaves Italian bread (day old bread)
2 tablespoons oil
2 medium onions, chopped
1/2 green pepper, chopped
2 -3 garlic cloves, minced
2 tablespoons crushed red pepper flakes
2 tablespoons parsley, chopped
paprika
margarine
1/2 lb portuguese chourice sausage (optional)

Steps:

Open quahogs, placing meat and juice in separate bowls. Save shells.
In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
Add chopped quahogs (clams).
In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
Wash shells and separate.
Mound shell halves with stuffing.
Sprinkle top with paprika and parsley.
Dot tops with a small amount of margarine.
Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
OPTIONAL: You may add ground Chourice to onion while sautéing.

Nutrition Facts : Calories 143.9, Fat 3.4, SaturatedFat 0.6, Cholesterol 4.9, Sodium 242.9, Carbohydrate 22.4, Fiber 1.5, Sugar 1.2, Protein 5.6

DAD'S RHODE ISLAND STUFFIES

Dad's Rhode Island Stuffies image

I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.

Provided by star pooley @starryrose

Categories Seafood Appetizers

Number Of Ingredients 11

Ingredients

15 - quahogs , shucked and then chopped
2 - loaves italian bread (day old bread)
2 tablespoon(s) oil
2 medium onions, finely chopped
1/2 - green bell pepper, finely chopped
2-3 clove(s) garlic, finely minced
2 tablespoon(s) crushed red pepper flakes
2 tablespoon(s) fresh parsley, finely chopped
1/2 pound(s) portuguese chourice sausage (optional)
- paprika, sweet mild
- salt

Steps:

Open quahogs, placing meat and juice in separate bowls. Save shells.
In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams).
In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.

Tips:

Use fresh seafood. The fresher the seafood, the better your stuffies will taste. If you can, buy your seafood from a local fish market or seafood counter.
Clean your seafood thoroughly. Before you cook your seafood, be sure to clean it thoroughly. This means removing any guts, scales, or shells.
Use a variety of seafood. Don't be afraid to mix and match different types of seafood in your stuffies. Some popular options include clams, shrimp, scallops, and crab.
Stuff your stuffies loosely. Don't pack the stuffing too tightly into your stuffies, or they will be difficult to cook evenly.
Bake your stuffies until they are golden brown. The best way to tell if your stuffies are done is to bake them until they are golden brown. This usually takes about 20 minutes.
Serve your stuffies with your favorite dipping sauce. Stuffies are delicious served with a variety of dipping sauces, such as marinara sauce, cocktail sauce, or tartar sauce.

Conclusion:

Stuffies are a delicious and easy-to-make seafood dish that is perfect for any occasion. Whether you are serving them as an appetizer, main course, or snack, your guests are sure to love them. So next time you are looking for a seafood recipe to try, give stuffies a try. You won't be disappointed.