Rhode Island Stuffed Quahogs

Malinda Coletta


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


★★★★★ 2 votes



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quahogs - a large hard shell clam
1 c
1/2 c
white wine, dry
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


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

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About Rhode Island Stuffed Quahogs

Course/Dish: Fish, Seafood Appetizers

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