Rhode Island Stuffies, also known as stuffed quahogs or stuffed clams, are a cherished seafood dish from the Ocean State, deeply tied to its coastal heritage and Narragansett Bay clam culture. These savory treats feature large quahog clams filled with a flavorful mixture of chopped clams, breadcrumbs, herbs, and often spicy Portuguese sausage like chouriço or linguiça, reflecting Rhode Island’s Portuguese-American influence. Baked until golden and aromatic, stuffies are a staple at summer clambakes, family gatherings, and local seafood shacks, offering a briny, hearty bite that captures the essence of Rhode Island’s maritime traditions.
Ingredients (Makes 8 Stuffies)
For the Clams:
- 8 large quahog clams (about 4–5 inches wide), scrubbed clean
- 2 cups water (for steaming)
- 1 lemon, halved (for steaming)
For the Stuffing:
- ½ pound (225g) Portuguese chouriço or linguiça sausage, finely diced (or substitute with hot Italian sausage)
- 1 small yellow onion (about ¾ cup, 100g), finely chopped
- 1 small green bell pepper (about ½ cup, 75g), finely chopped
- 2 cloves garlic, minced
- 1 ½ cups (90g) plain breadcrumbs (preferably fresh, not panko)
- ¼ cup (15g) fresh parsley, finely chopped
- 1 teaspoon smoked paprika (for depth)
- ½ teaspoon crushed red pepper flakes (adjust for heat preference)
- 1 tablespoon fresh lemon juice
- ¼ cup (60ml) reserved clam broth (from steaming)
- 2 tablespoons unsalted butter (plus extra for topping)
- Salt and black pepper, to taste
For Baking:
- Lemon wedges (for serving)
- Optional: hot sauce, like Frank’s RedHot, for serving
Equipment
- Large pot with a lid (for steaming clams)
- Medium skillet (for stuffing mixture)
- Baking sheet
- Small bowl (for reserved clam broth)
- Spoon or small scoop (for stuffing clams)
- Knife and cutting board
Step-by-Step Instructions
- Steam the Clams
In a large pot, bring 2 cups of water to a boil with the juice of half a lemon and the lemon halves. Add the scrubbed quahog clams, cover, and steam for 8–10 minutes, or until the clams open. Discard any clams that don’t open. Remove the clams with tongs and let them cool slightly. Strain the clam broth through a fine mesh sieve into a small bowl and reserve ¼ cup for the stuffing. Once the clams are cool enough to handle, remove the meat, finely chop it, and set aside. Reserve the bottom clam shells for stuffing (you’ll need 8 halves), cleaning out any debris. - Prepare the Stuffing Base
In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the diced chouriço or linguiça and cook for 4–5 minutes, stirring occasionally, until it starts to crisp and release its oils. Add the chopped onion, green bell pepper, and garlic to the skillet. Sauté for 5–6 minutes, stirring frequently, until the vegetables are soft and fragrant but not browned. If using a leaner sausage, you may need to add a teaspoon of olive oil to prevent sticking. - Mix the Stuffing
In a large mixing bowl, combine the chopped clam meat, sautéed sausage and vegetable mixture (including the pan drippings for flavor), breadcrumbs, parsley, smoked paprika, red pepper flakes, lemon juice, and the remaining 1 tablespoon of butter (melted). Gradually add the reserved ¼ cup of clam broth, mixing with your hands or a spoon until the stuffing holds together when squeezed but isn’t soggy. Taste and adjust seasoning with salt and black pepper—be cautious with salt, as the clams and sausage are naturally salty. The mixture should be moist but not wet; if it’s too dry, add a bit more clam broth or water, 1 tablespoon at a time. - Stuff the Clam Shells
Preheat your oven to 375°F (190°C). Place the cleaned clam shell halves on a baking sheet. Using a spoon or small scoop, generously pack each shell with the stuffing mixture, mounding it slightly above the shell’s edge—about ⅓ to ½ cup of stuffing per shell, depending on size. Press gently to compact the filling so it holds its shape during baking. Dot the top of each stuffed clam with a small pat of butter (about ½ teaspoon) to promote browning and add richness. - Bake the Stuffies
Bake the stuffies in the preheated oven for 15–18 minutes, or until the tops are golden brown and slightly crispy. If you prefer a darker crust, you can broil them for the last 1–2 minutes, watching closely to avoid burning. The stuffing should be hot throughout, and the aroma of clams, sausage, and herbs should fill your kitchen. - Serve
Let the stuffies cool for 3–5 minutes before serving—they’ll be piping hot! Serve on a platter with lemon wedges on the side for squeezing over the top. For an authentic Rhode Island touch, offer hot sauce for those who like a spicy kick. Stuffies are best enjoyed fresh but can be reheated in a 350°F (175°C) oven for 10 minutes if made ahead. They can also be frozen (before baking) for up to 1 month—thaw in the fridge before baking as directed.
Tips for Success
- Clam Size: Use large quahog clams (also called chowder clams) for stuffies, as they provide enough shell space for stuffing. Smaller littlenecks can work but will yield smaller portions.
- Clam Broth: Don’t skip reserving the clam broth—it adds essential briny flavor to the stuffing. If you accidentally discard it, you can substitute with bottled clam juice, though the flavor won’t be as fresh.
- Stuffing Texture: The stuffing should be cohesive but not dense. Fresh breadcrumbs (made by pulsing day-old bread in a food processor) work best for a tender texture; panko can make the stuffing too dry.
- Sausage Substitution: If you can’t find chouriço or linguiça, hot Italian sausage or even chorizo can work, though the flavor profile will shift slightly. For a milder version, use sweet Italian sausage.
Variations
- Bacon Stuffies: Replace the sausage with 4 strips of bacon, cooked and crumbled, for a smoky twist popular in some Rhode Island homes.
- Spicy Stuffies: Increase the red pepper flakes to 1 teaspoon or add a diced jalapeño to the vegetable mixture for extra heat.
- Herbaceous Stuffies: Add 1 tablespoon of fresh thyme or dill to the stuffing for a more herbaceous flavor.
- Cheesy Stuffies: Mix ¼ cup of grated Parmesan or sharp cheddar into the stuffing for a richer, melty filling—not traditional but delicious.
Why This Recipe Works
This recipe honors the traditional Rhode Island Stuffie by balancing the briny sweetness of quahog clams with the spicy, smoky kick of Portuguese sausage and the subtle crunch of breadcrumbs. Steaming the clams first ensures tender meat and flavorful broth, while the stuffing mixture is kept moist but not soggy, allowing it to bake up with a golden, slightly crispy top. The combination of smoked paprika, garlic, and fresh parsley enhances the natural flavors of the clams without overpowering them, making each bite a perfect reflection of Rhode Island’s coastal culinary legacy.
