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rhode island stuffed quahogs

★★★★☆ 3
a recipe by
Malinda Coletta
North Providence, RI

A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.

★★★★☆ 3

Ingredients For rhode island stuffed quahogs

  • 8
    quahogs - a large hard shell clam
  • 1 c
  • 1/2 c
    white wine, dry
  • 2
    bay leaves
  • 4 Tbsp
    olive oil
  • 4 clove
    garlic minced
  • 1/2 c
    onion minced
  • 1/4 c
    celery minced
  • 3 Tbsp
    parsley fresh and minced
  • 4 c
    italian bread, crust removed bread cubed

How To Make rhode island stuffed quahogs

  • 1
    In a large pot, add the quahogs, water, wine and bay leaf.
  • 2
    Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside.
  • 3
    In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
  • 4
    Add the herbs. Cook 1 minute.
  • 5
    In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
  • 6
    Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
  • 7
    Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge

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