Best 2 Rhode Island Stuffed Quahogs Recipes
In the culinary realm of New England, a dish that reigns supreme is Rhode Island Stuffed Quahogs. These delightful morsels, crafted with tender quahog clams, a savory stuffing, and a delectable combination of herbs and spices, embody the essence of coastal cuisine. Embark on a culinary journey to discover the art of preparing this iconic dish, as we present two distinct yet equally enticing recipes. Dive into the traditional method, which stays true to the classic flavors, or venture into a modern rendition that introduces a unique twist. Whichever path you choose, prepare to indulge in the harmonious blend of briny clams, aromatic stuffing, and a symphony of seasonings that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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!
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
Tips for Making Perfect Rhode Island Stuffed Quahogs:
- Choose **fresh, high-quality quahogs**. Look for quahogs with tightly closed shells and no cracks or damage. Quahogs should be heavy for their size. - **Prep the quahogs** by scrubbing them thoroughly under cold water. Use a sharp knife to cut the adductor muscle, which holds the quahog closed. Remove the top shell and save it for later. - **Prepare the stuffing**. There are many different recipes for Rhode Island stuffed quahogs, but most include a combination of breadcrumbs, celery, onion, garlic, and herbs. Some recipes also include sausage, bacon, or seafood. - **Stuff the quahogs**. Place a spoonful of stuffing into each quahog shell. Be careful not to overstuff the quahogs, as they will expand during cooking. - **Bake the quahogs**. Place the stuffed quahogs in a baking dish and bake them at 350 degrees Fahrenheit for 20-25 minutes, or until the stuffing is cooked through. - **Serve the quahogs**. Stuffed quahogs can be served immediately or chilled and served later. They are a delicious appetizer or main course.Conclusion:
Rhode Island stuffed quahogs are a classic New England dish that is sure to please everyone at your table. With their tender, juicy meat and flavorful stuffing, these quahogs are a true taste of the Ocean State. Follow the tips and recipe provided in this article to make perfect Rhode Island stuffed quahogs at home.
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