Rhode Island Stuffies

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This week’s state – Rhode Island. This state is known for Irish brown bread, Del’s lemonade, clam cakes, and this uniquely Rhode Island treat, Stuffies. These delicious treats are served all over the state – from roadside trucks to sit down restaurants. They are the star of the table.


So, what is a stuffie you ask? It’s a stuffed clam!

The east coast is home to the quahog clam. The early natives used this big mollusk as wampum. Their tender meat is sweet and perfect for chowders and stuffed clams. However, I had a little problem. I’m on the west coast.

Cherrystone clams are only slightly smaller and work quite well. I used this variety since I was able to find it at my local supermarket. And stuffies don’t really have parmesan on them. That’s an addition I threw in. You can leave it off if you prefer.

And now – just what is in a stuffie? Well keep reading and you’ll see what’s in them and just how easy they are to make. Are you ready?

Here’s How to Do it:

Start by lightly steaming the clams just until they start to open. Remove from the heat and let them cool for just a bit.

When the clams are cool enough to handle, scrape all the meat out and set half of the shells in a small baking dish.

 

 

 

Next, chop the clam meat and put them in a medium bowl and mix them with all the ingredients except the parmesan.

Scoop the mixture out and replace even amounts in to each clam shell. Now top with the parmesan and bake at 375° for about 20 minutes –

 

until they are hot and the cheese is melted.

Finally, remove from the oven and serve with lemon wedges and tabasco. Simple succulent and delicious.

5 from 1 vote
Rhode Island Stuffies
this uniquely Rhode Island treat, Stuffies. These delicious treats are served all over the state - from roadside trucks to sit down restaurants. They are the star of the table.
Course: Appetizer
Cuisine: seafood
Keyword: appertizer, clams, seafood, snacks
Servings: 12 appetizers
Author: HelenFern
Ingredients
  • 12 large quahog or cherrystone clams
  • 1/3 cup seasoned bread crumbs
  • 1/4 cup melted butter
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh basil, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon minced fresh garlic
  • 2 teaspoons Frank's Red Hot Sauce
  • Lemon Wedges
  • Tabasco sauce
Instructions
  1. Start by lightly steaming the clams just until they start to open. Remove from the heat and let them cool for just a bit.

  2. When the clams are cool enough to handle, scrape all the meat out and set half of the shells in a small baking dish.

  3. Next, chop the clam meat and put them in a medium bowl and mix them with all the ingredients except the parmesan.

  4. Scoop the mixture out and replace even amounts in to each clam shell. Top with the parmesan and bake at 375° for about 20 minutes - until they are hot and the cheese is melted.

  5. Finally, remove from the oven and serve with lemon wedges and tabasco. Simple succulent and delicious!

© Copyright 2019 The Lazy Gastronome

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2 Responses to Rhode Island Stuffies

  1. Milena says:


    They look great! I remember trying stuffies in Narragansett/New Port area – very delicious. Thank you for sharing this recipe!

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