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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  • 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

Printable Recipe Card

About Rhode Island Stuffed Quahogs

Course/Dish: Fish, Seafood Appetizers

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