Entree: United States – Rhode Island – Stuffies

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 8 large quahogs, whole, yielding approx. 1 lb (450 g) chopped clam meat; reserve shells and clam liquor
- 4 oz (115 g) salt pork or thick-cut bacon, diced
- 4 tbsp (56 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 stalk celery, finely chopped, about 1/2 cup (60 g)
- 1/2 green bell pepper, finely chopped, about 1/2 cup (75 g)
- 2 cloves garlic, minced, about 2 tsp (6 g)
- 2 cups (160 g) fresh breadcrumbs (from crusty rolls)
- 1 large egg, beaten, approx. 50 g
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (Tabasco), optional
- 1/2 cup (120 ml) reserved clam liquor (from steaming), strained; plus extra as needed
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme
- 8 cleaned clam shells (reserved from above) for baking
- 1 tbsp (14 g) additional melted butter and 2 tbsp (16 g) extra breadcrumbs for topping
- Lemon wedges, for serving

Instructions

Short Description:
Classic Rhode Island stuffies are hearty baked clams: large quahog meat mixed with breadcrumbs, aromatics, and seasonings, packed back into the cleaned shells and baked until golden. Served hot with lemon wedges, they make a satisfying main-course meal.

Regional Notes:
This Rhode Island version uses large quahog clams (not littlenecks) chopped and mixed with fresh breadcrumbs, salt pork, and bold seasonings, then baked in the original clam shells—an approach unique to Rhode Island coastal kitchens. Compared with other New England clam preparations, the texture is denser and more breadcrumb-forward, and salt pork or bacon is often used for traditional richness.

1. Preheat the oven to 375°F (190°C). Thoroughly scrub the reserved clam shells under cold water; set them on a baking sheet and place in the oven for 8–10 minutes to sterilize and dry. Remove and keep warm.
2. Place the whole quahogs in a large pot with 1/2 cup (120 ml) water, cover, and steam over medium-high heat until the shells open, 5–8 minutes (discard any that remain tightly closed). Pour the cooking liquid through a fine sieve into a bowl and reserve 1/2 cup (120 ml) strained clam liquor; return the shells to a tray to cool enough to handle.
3. When cool enough to touch, remove clam meat from shells. Chop the clam meat finely; measure approx. 1 lb (450 g) chopped clam meat. Reserve the half shells you want to use for stuffing (about 8).
4. In a large skillet over medium heat, render the diced salt pork or bacon until the fat is released and the pieces are beginning to crisp, about 4–5 minutes. Remove most of the crisped pieces with a slotted spoon and set aside; leave the fat in the pan.
5. Add 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter to the skillet. Add the chopped onion, celery, and bell pepper and sauté until softened and translucent, about 5–6 minutes. Stir in the garlic and dried thyme and cook 30 seconds until fragrant.
6. Stir the chopped clam meat into the pan and cook 1–2 minutes to warm through. Add the Worcestershire sauce, hot sauce (if using), and 3–4 tbsp (45–60 ml) of the reserved clam liquor; stir to combine and remove from heat.
7. Transfer the clam mixture to a large bowl. Add the fresh breadcrumbs, beaten egg, chopped parsley, the reserved crisped salt pork or bacon, remaining 2 tbsp (28 g) butter (melted if needed), salt, and pepper. Mix until the breadcrumbs are evenly moistened and the mixture holds together; add extra clam liquor 1 tbsp (15 ml) at a time if too dry.
8. Spoon the stuffing into the prepared clam shells, mounding slightly. Brush the tops with 1 tbsp (14 g) melted butter and sprinkle the extra 2 tbsp (16 g) breadcrumbs over each stuffed shell.
9. Arrange the stuffed shells on a baking sheet and bake at 375°F (190°C) for 12–15 minutes, until heated through and the tops are golden. For a deeper crust, broil on high 1–2 minutes—watch carefully to avoid burning.
10. Remove from oven and let rest 2 minutes. Serve hot, three stuffed shells per person (adjust portions as desired) with lemon wedges and a simple green salad or steamed greens if you like.