Best 2 Baked Stuffed Quahogs Or Clams Rhode Island Style Recipes
Baked Stuffed Quahogs, or clams, are a classic Rhode Island dish that is perfect for any occasion. These tender and flavorful clams are stuffed with a savory breadcrumb mixture and baked until golden brown. The result is a delicious and hearty dish that is sure to please everyone at the table.
This article provides three different recipes for Baked Stuffed Quahogs, each with its own unique flavor profile. The first recipe is a classic Rhode Island style clam stuffing, made with bread crumbs, celery, onion, garlic, and herbs. The second recipe is a more modern take on the dish, using a combination of bread crumbs, panko breadcrumbs, and grated Parmesan cheese. The third recipe is a vegetarian version of Baked Stuffed Quahogs, made with a stuffing of mushrooms, zucchini, and bell peppers.
No matter which recipe you choose, you are sure to enjoy these delicious and satisfying clams. Serve them as an appetizer, main course, or side dish, and they are sure to be a hit.
RHODE ISLAND STUFFED QUAHOGS
A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.
Provided by Malinda Coletta
Categories Seafood Appetizers
Number Of Ingredients 10
Steps:
- 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
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!
Tips:
- Use fresh quahogs or clams: Fresh seafood has a better flavor and texture than frozen seafood.
- Purge the quahogs or clams before cooking: This will help to remove any sand or grit from the seafood.
- Stuff the quahogs or clams just before baking: This will help to prevent the stuffing from drying out.
- Bake the quahogs or clams at a high temperature: This will help to brown the seafood and stuffing.
- Serve the quahogs or clams immediately: This will help to ensure that the seafood is hot and juicy.
Conclusion:
Baked stuffed quahogs or clams are a delicious and easy-to-make seafood dish. They are perfect for a special occasion or a casual weeknight meal. With a few simple tips, you can make sure that your baked stuffed quahogs or clams turn out perfectly every time.
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