The very shape of the clam shell invites stuffing, and anywhere you find clams, you’ll find people stuffing them. In the immigrant communities on the coast of Massachusetts and Rhode Island, “Stuffies” are nothing short of a signature. There is always pork, there is always bread, and there are rarely leftovers. I make two each as an appetizer, but any clam lover can consume four easily.

Source: Big American Cookbook

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Name: Rhode Island Stuffies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: 8 quahog or other large clams rinsed and scrubbed; 3 tablespoons unsalted butter; 1/2 green bell pepper finely chopped; 2 cloves garlic thinly sliced; 8 ounces chourico, or other dry, spicy sausage finely diced; 1 1/2 cups fresh bread crumbs toasted; 2 tablespoons grated Parmigiano-Reggiano; Lemon wedges and hot pepper sauce for serving

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INGREDIENTS

8 quahog or other large clams ; rinsed and scrubbed
3 tablespoons unsalted butter
1/2 green bell pepper ; finely chopped
2 cloves garlic ; thinly sliced
8 ounces chourico, or other dry, spicy sausage ; finely diced
1 1/2 cups fresh bread crumbs ; toasted
2 tablespoons grated Parmigiano-Reggiano
Lemon wedges and hot pepper sauce ; for serving

INSTRUCTIONS

Preheat the oven to 350°F. In a large, heavy pot or Dutch oven, bring 2 cups water to a boil. Drop the clams in the pot, cover, and steam for about 8 minutes, removing the clams as they open. Discard any that don’t open after 10 minutes. When they’re cooked, remove the meat from the shells and chop it finely. Set the meat and shells aside. Strain the cooking liquid through cheesecloth and set it aside.

Clean the clam shells and arrange them open side up on a baking sheet.

In a large skillet, melt the butter over medium-high heat and sauté the onion, pepper, and celery until the onion has softened, about 5 minutes. Add the garlic and sausage and cook for about 3 minutes. Stir in the clams and the bread crumbs. Add up to 3/4 cup of the reserved cooking liquid, 1/4 cup at a time, until the stuffing is moistened.

Spoon the stuffing into the shells, mounding it generously. Sprinkle the cheese over the stuffing. Bake for 15 to 20 minutes, until the stuffing starts to brown. Serve with lemon wedges and hot sauce.

NOTES

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Rhode Island Stuffies

8 quahog or other large clams rinsed and scrubbed
3 tablespoons unsalted butter
1/2 green bell pepper finely chopped
2 cloves garlic thinly sliced
8 ounces chourico, or other dry, spicy sausage finely diced
1 1/2 cups fresh bread crumbs toasted
2 tablespoons grated Parmigiano-Reggiano
 Lemon wedges and hot pepper sauce for serving

Clean the clam shells and arrange them open side up on a baking sheet.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 16 Servings

Calories: 104
Calories from Fat: 31 (30%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.5g
Cholesterol 6.4mg		2 %
Sodium 160.6mg		6 %
Potassium 49.3mg		1 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 13.9g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 104

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