RHODE ISLAND STUFFIES
My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.
Provided by quotFoodThe Way To
Categories Portuguese
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Open quahogs, placing meat and juice in separate bowls. Save shells.
- In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
- Add chopped quahogs (clams).
- In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
- Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
- Wash shells and separate.
- Mound shell halves with stuffing.
- Sprinkle top with paprika and parsley.
- Dot tops with a small amount of margarine.
- Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
- OPTIONAL: You may add ground Chourice to onion while sautéing.
Nutrition Facts : Calories 143.9, Fat 3.4, SaturatedFat 0.6, Cholesterol 4.9, Sodium 242.9, Carbohydrate 22.4, Fiber 1.5, Sugar 1.2, Protein 5.6
SPICY STUFFIES (STUFFED QUAHOGS)
Provided by Food Network
Time 1h
Yield 10 stuffies
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
- In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
- In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.
BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)
Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!
Provided by Golden Sunflower
Categories Summer
Time 1h10m
Yield 24 stuffies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees.
- Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
- Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
- In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
- Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
- Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
- Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
- Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
- A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
- I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
- Enjoy!
DAD'S FAMOUS STUFFIES
The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.
Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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RHODE ISLAND–STYLE CLAM STUFFIES RECIPE - FOOD & WINE
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- Preheat oven to 400ºF. Place clams in a single layer in a very large pot, and add enough cold water to come up to the back hinge of clams (5 to 6 cups). Cover and bring to a simmer over high. Reduce heat as needed to maintain a low simmer; cook until clams open, about 5 minutes. Remove pot from heat, and uncover. Let stand until clams are cool enough to handle. Remove clams from pot, reserving broth. Discard any unopened clams. Remove clam meat from shells; finely chop meat, and set aside.
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