Savory Rhode Island Stuffed Quahogs
These Savory Rhode Island Stuffed Quahogs are a beloved family recipe that has been passed down through generations. Featuring chopped quahogs, rich Italian bread, and a medley of sautéed vegetables, this dish captures the essence of coastal New England cuisine. The optional chourice adds a delightful spicy twist that elevates the traditional stuffing to new heights. Perfectly baked to a golden brown, these stuffed clam shells make for an irresistible appetizer or main dish at your next gathering or family dinner. Serve these tidbits with a drizzle of lemon for an added zest!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
quahogs
15 (shucked and chopped)
Italian bread
2 loaves (day old, broken into small pieces)
oil
2 tablespoons (for sautéing)
onion
2 medium (chopped)
green pepper
1/2 (chopped)
garlic cloves
2-3 (minced)
crushed red pepper flakes
2 tablespoons
parsley
2 tablespoons (chopped)
paprika
to taste
margarine
to taste (for dotting on top)
Portuguese chourice sausage
1/2 lb (optional, ground)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Start by opening the quahogs. Place the clam meat in one bowl and the juice in another, making sure to save the shells for stuffing.
3
In a large mixing bowl, break the day-old Italian bread into small pieces. Gradually add the quahog juice to the bread, ensuring it's well moistened but not soaked.
4
Add the chopped quahog meat to the bread mixture and combine thoroughly.
5
Heat oil in a frying pan over medium heat. Sauté the chopped onion, green pepper, and minced garlic until they are soft and fragrant, about 5-7 minutes, but avoid browning the vegetables.
6
Mix the sautéed vegetable mixture and crushed red pepper flakes into the bread and quahog mixture, stirring until well combined.
7
Rinse the quahog shells under cold water and pat dry.
8
Generously mound each shell with the stuffing mixture, packing it in firmly.
9
Sprinkle the tops of the stuffed shells with paprika and chopped parsley for added flavor and color.
10
Dot each shell with a small amount of margarine to enhance richness.
11
Arrange the stuffed shells in a baking pan and bake in the preheated oven for about 25 minutes, or until they are heated all the way through and lightly golden on top.
12
If desired, you can also sauté ground chourice with the onions for an added layer of spice before mixing it into the stuffing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Rhode Island Stuffed Quahogs?
They are a traditional coastal New England dish featuring chopped quahogs, Italian bread, and sautéed vegetables baked in clam shells.
What is a quahog?
A quahog is a large hard-shell clam commonly found along the Atlantic coast, particularly in Rhode Island.
How many quahogs does this recipe require?
This recipe requires 15 quahogs, which are shucked and chopped.
What type of bread is best for stuffed quahogs?
Two loaves of day-old Italian bread, broken into small pieces, are recommended for the best texture.
What vegetables are included in the stuffing?
The recipe calls for 2 medium chopped onions, 1/2 of a chopped green pepper, and 2-3 minced garlic cloves.
Is there a spicy version of this recipe?
Yes, the recipe includes 2 tablespoons of crushed red pepper flakes and an optional 1/2 lb of ground Portuguese chourice for heat.
What is chourice?
Chourice is a spicy Portuguese sausage that adds a delightful twist to traditional New England stuffing.
How do I prepare the clam juice?
When shucking the quahogs, save the juice in a separate bowl to moisten the Italian bread.
What should the oven temperature be?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the stuffed quahogs need to bake?
Bake them for approximately 25 minutes or until they are heated through and lightly golden on top.
How do I prepare the shells?
Rinse the quahog shells under cold water and pat them dry before filling them with the stuffing.
Should I brown the vegetables while sautéing?
No, sauté the onion, green pepper, and garlic until soft and fragrant, but avoid browning them.
How much garlic is used in this recipe?
The recipe calls for 2 to 3 minced garlic cloves.
What is used for the topping garnish?
The stuffed shells are sprinkled with paprika and chopped parsley for flavor and color.
Can I use margarine in this recipe?
Yes, the recipe suggests dotting each shell with a small amount of margarine before baking to enhance richness.
What is the first step in the instructions?
The first step is to preheat your oven to 375 degrees Fahrenheit.
How should the bread be moistened?
Gradually add the saved quahog juice to the bread pieces until well moistened but not soaked.
How do I fill the clam shells?
Generously mound each shell with the stuffing mixture and pack it in firmly.
Is this a family recipe?
Yes, it is described as a beloved family recipe passed down through generations.
What category of food are stuffed quahogs?
They are commonly served as an appetizer or a main dish in seafood or coastal cuisine.
What can I serve with these stuffed clams?
They are often served with a drizzle of lemon for added zest.
How much oil is needed for sautéing?
The recipe uses 2 tablespoons of oil for sautéing the vegetables.
What is the role of paprika in this dish?
Paprika is used as a topping to provide color and a subtle flavor boost.
How do I handle the chourice if I use it?
Sauté the ground chourice with the onions before mixing it into the stuffing.
What is the texture of the bread mixture?
The bread should be broken into small pieces and moistened enough to bind with the clam meat.
Is there a specific way to prepare the green pepper?
The green pepper should be chopped before being sautéed with the onions and garlic.
What type of oil should I use for sautéing?
The recipe does not specify a type, but standard cooking oil for sautéing is fine.
How many ingredients are in this recipe?
There are 11 ingredients listed, including the optional chourice.
Are the quahogs cooked before being stuffed?
The meat is chopped and then mixed with sautéed vegetables and bread before the final baking step.
Can these be prepared for large gatherings?
Yes, these stuffed clam shells make for an irresistible appetizer or main dish for gatherings or family dinners.