Best 2 Rhode Island Stuffed Quahogs Recipes
Rhode Island stuffed quahogs, also known as stuffed clams, are a classic New England dish that combines the briny flavor of fresh quahogs with a savory stuffing made from bread crumbs, herbs, and spices. This dish is a popular appetizer or main course, and can be enjoyed by people of all ages. While there are many different recipes for Rhode Island stuffed quahogs, they all share a few common ingredients and techniques.
Here are our top 2 tried and tested recipes!
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!
Provided by Golden Sunflower
Categories Summer
Time 1h10m
Yield 24 stuffies, 24 serving(s)
Number Of Ingredients 8
Steps:
- 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!
- Enjoy!
RHODE ISLAND STUFFED QUAHOGS
A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.
Provided by Malinda Coletta
Categories Seafood Appetizers
Number Of Ingredients 10
Steps:
- 1. In a large pot, add the quahogs, water, wine and bay leaf.
- 2. Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside.
- 3. In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
- 4. Add the herbs. Cook 1 minute.
- 5. In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
- 6. Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
- 7. Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge
Tips:
- Fresh Quahog Clam Tips: - Choose quahogs with tightly closed shells that are heavy for their size. - Avoid any clams with cracked or damaged shells. - If the clam shells are slightly open, tap them gently. If the clam closes tightly, it is still alive and safe to eat.
- Proper Cooking Time: - Bake the stuffed quahogs for 20-25 minutes at 400°F (200°C) or until the clam shells open and the stuffing is bubbling hot. - Overcooking can toughen the clams, so keep an eye on them during baking.
- Stuffing Variations: - Experiment with different stuffing ingredients to create unique flavor combinations. - Try adding chopped vegetables like celery, carrot, or bell pepper. - Incorporate herbs like parsley, thyme, or rosemary for extra aroma.
- Serving Suggestions: - Serve the stuffed quahogs as an appetizer or main course. - Garnish with fresh parsley or lemon wedges for a pop of color and flavor. - Accompany the quahogs with crusty bread or crackers for dipping in the delicious stuffing.
Conclusion:
Rhode Island Stuffed Quahogs are a classic New England dish that combines the briny sweetness of fresh quahogs with a flavorful stuffing made from breadcrumbs, herbs, and seasonings. This dish is not only delicious but also visually appealing, making it a perfect choice for special occasions or gatherings. By following the tips and techniques outlined in this article, you can create perfectly cooked stuffed quahogs that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the unique taste of Rhode Island's culinary heritage.
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