Dad's Rhode Island Stuffies

star pooley


I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage!

Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as


★★★★★ 1 vote

15 stuffies
20 Min
25 Min


  • 15
    quahogs , shucked and then chopped
  • 2
    loaves italian bread (day old bread)
  • 2 Tbsp
  • 2 medium
    onions, finely chopped
  • 1/2
    green bell pepper, finely chopped
  • 2-3 clove
    garlic, finely minced
  • 2 Tbsp
    crushed red pepper flakes
  • 2 Tbsp
    fresh parsley, finely chopped
  • 1/2 lb
    portuguese chourice sausage (optional)
  • ·
    paprika, sweet mild
  • ·

How to Make Dad's Rhode Island Stuffies


  1. Open quahogs, placing meat and juice in separate bowls. Save shells.
  2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams).
  3. In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.

    NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
  4. Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
  5. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.

Printable Recipe Card

About Dad's Rhode Island Stuffies

Course/Dish: Seafood Appetizers

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