Rhode Island Stuffies
I am originally from Rhode Island and have played around with different recipies for stuffies for years. I am quite satisfied with these. They keep great in the freezer and make great gifts.
12large quahogs in the shell
2sleeves ritz crackers
1/2loaf day old bread (or equivalent any white rolls or bread)
4 Tbspbutter (melted)
1tablespoon worcester sauce
1tablespoon lemon juice
1large stalk celery diced
1bell pepper ( i use red ) diced
1/4lb chorizo sausage diced
1pinch of granulated onion
1large pinch of salt
1small pinch cayenne
3-4drops hot sauce
1teaspoon old bay seasoning
1cup clam juice
How to Make Rhode Island Stuffies
- Steam quahogs just until shells start to open.
Run the quahog meat through a meat grinder, food processor,
or as I do, dice as fine as you can with your chefs knife.
In a large bowl crush Ritz crackers and break bread into
1- inch pieces. Add Worcestershire and lemon juice to melted butter.
Add all ingredients to bread mixture and mix with your hands.
Stuffing should be moist, yet stiff enough to hold the shape of a scoop.
Add more clam juice or cracker crumbs as needed.
Preheat oven to 375
Scrub, rinse and drain the quahog shells. Using a small ice-cream scoop,
or your hands fill the shells. Sprinkle with paprika. At this point the stuffies
can be baked, or wrapped and frozen for later use.
Bake for 35 minutes. Squirt with lemon and enjoy!