Ingredients
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12
-
1
-
2
-
1
-
1/2
-
1/2
-
1 - 2
-
3 - 4
-
-
-
-
-
-
-
Directions
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!, I tried these recently and I have to say I do not agree with the other comments These were delicious The stuffing mix is a perfect accompaniment and gives it just enough extra flavor to what could some times be a bland stuffed quahog The one thing I did differently, I did not good the quahog meat ahead and cooked it in the quahogs when they baked Thanks for sharing!, Well I have to say I like most or these recipes But we have a problem I lived in Newport R I For 40 yrs now folks that is not a stuffie at at all stove top stuffing, move out the state please Go to point Judith and try to sell these Get that recipient off the Webb Cabinetfrankie@ hot mail com I give you true stuffie recipe
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Steps
|
1
Done
|
Preheat Oven 350 Degrees. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
Add Clam and Veggie Mixture to Stuffing. Remember Stuffing Must Be Soupy Because When It Cooks the Liquid Will Dry Up. |
|
6
Done
|
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
Done
|
Place Shells on a Large Pizza/Cookie Sheet. Spray Each With a Little Oil Spray to Prevent Stuffing from Sticking. |
|
8
Done
|
Scoop a Large Amount of Stuffing in Each of the Quahogs - You May Be Able to Use All 24 Shells. |
|
9
Done
|
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
Done
|
I Put 35-40 Minutes For Cooking - but When the Stuffing Is Set and the Top Is Crunchy and Brown - They Are Done! |
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11
Done
|
Enjoy! |
