In the realm of New England cuisine, stuffed clams reign supreme, a delectable dish that has captivated seafood enthusiasts for generations. These tender, briny morsels, enveloped in a savory stuffing of bread crumbs, herbs, and spices, are a true testament to the region's rich culinary heritage. Whether you prefer the classic baked version, the crispy fried rendition, or the elegant casino style, stuffed clams offer a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey as we delve into the secrets of crafting this New England favorite, exploring variations that cater to every palate.
**Introducing the Dish: Stuffed Clams**
Heralded as a New England delicacy, stuffed clams are a culinary masterpiece that showcases the region's bounty of fresh seafood. These delectable morsels consist of tender, succulent clams, carefully extracted from their shells and adorned with a savory stuffing. The classic stuffing, a harmonious blend of bread crumbs, herbs, and spices, provides a textural contrast to the soft clams, creating a symphony of flavors and textures in every bite. Whether you prefer the traditional baked stuffed clams, the crispy fried version, or the elegant casino style, one thing is certain: stuffed clams are a quintessential New England dish that will leave you craving more.
**Exploring Recipe Variations:**
1. **Classic Baked Stuffed Clams**: This timeless recipe embodies the essence of New England stuffed clams, featuring a flavorful stuffing baked to perfection. The clams, nestled in their shells, are topped with a golden-brown bread crumb crust, creating a dish that is both visually appealing and utterly delicious.
2. **Crispy Fried Stuffed Clams**: For those who love their seafood with a crispy crunch, fried stuffed clams are an absolute must-try. The clams, coated in a flavorful batter, are fried until golden brown, resulting in a crispy exterior that yields to a tender, succulent interior. Served with a tangy dipping sauce, these fried delights are sure to be a hit at any gathering.
3. **Elegant Casino Stuffed Clams**: This sophisticated variation elevates the classic stuffed clam to new heights, featuring a luxurious filling of chopped bacon, mushrooms, and green peppers. The clams, baked until tender, are topped with a sprinkle of Parmesan cheese, creating a dish that exudes both elegance and irresistible flavor.
NEW ENGLAND STUFFED CLAMS (QUAHOGS)
New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay and along the coastline is Southern Massachusetts and the Cape.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Scrub clam shells to remove any debris.
- Fill a deep, wide skillet with about 1/2 inch of water, and bring to a boil over medium heat. Add the quahogs in one layer and cover. Steam the clams for about 4-5 minutes. As soon as the shells open, remove the clams from the skillet, and discard any that don't open. Retain the cooking liquid, and rinse out the skillet before proceeding to step 6.
- Next, remove the clam meat, but not the adductor muscle portion that attaches the two halves of the shell (this is tough). Chop the meat into small pieces. Reserve 12 clam shells for step 9.
- Into the same skillet, add the olive oil, butter, bell pepper, chourico (or dry chorizo) and onions, and cook over medium heat for 2 minutes until the onions and bell peppers soften. Then, add the garlic and saute for another minute or two before removing the skillet from the heat.
- In a large bowl cover the bread with 1/2 cup of the reserved cooking liquid from the quahogs. With your hands, push the bread down into the liquid completely submerging it. Allow to sit for a few minutes to soak up the liquid. Drain and excess and, with your finger tips, break the bread apart to form a fine meal. The mixture should be moist enough to stick together, but not too wet. If needed, add more clam liquid or more breadcrumbs.
- Add in the chopped quahog meat and the sautéed meat and vegetable mixture to the bowl.
- Finally, add in the Portuguese allspice and red pepper flakes and mix to combine. Taste mixture and adjust the seasonings. Once the bread seasoning is to your liking, add in the beaten egg. Mix until completely combined.
- Stuff the clam shells with a mounded scoop scoop of clam stuffing. Sprinkle with some paprika then bake on a rimmed baking sheet until heated through - about 20-25 minutes.
- Top with a pad of butter, a slice of lemon, and hot sauce on the side (optional).
Nutrition Facts : ServingSize 1 stuffed clam, Calories 127 kcal, Sugar 1 g, Sodium 204 mg, Fat 9 g, SaturatedFat 4 g, Carbohydrate 8 g, Fiber 1 g, Protein 3 g, Cholesterol 30 mg
STUFFIES (STUFFED CLAM) A NEW ENGLAND FAVORITE
This is a recipe for ONE. You may double it but be sure to read the *note. We New England natives hate sand in our creations!
Provided by ginny sargent
Categories Seafood Appetizers
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. **Note: I had a mix that was called "Clam Dip Spices" from Blue Crab, which I added instead of the oregano. I've listed oregano to use as a substitute.
- 2. Start with a broth: BE AWARE THIS SERVES ONE PERSON as a meal. Two sides for one. Double recipe but be sure to watch for sand inside those clams! Since I wanted to use a "fishy" type broth and didn't have one I created my own. I took the whole uncooked clam and scrubbed the outside, under cold water, really well to remove sand. I then put two cups of water in a large Dutch oven (I am doing this to allow the clam to pop and NOT let the sand IN the clam get into the broth. The clam should be able to pop freely and not be completely covered by the broth) To the water add dill, celery seed, lemon juice, chives, parsley, oregano (or BLUE CRAB'S Clam Dip Spice), pepper, and cooking sherry into a pan. I placed the CLEANED clam into the pot and simmered until the clam "popped". You can hear it! Remove clam CAREFULLY as there will be sand in the popped clam. Remove broth mixture from heat.
- 3. Rub-a-dub: I was surprised at how much sand was still in the shell, so I carefully removed it and proceeded to remove the clam and rinse under water. Take cleaned clam and dice and put in hot water mixture. Reserve Shell for baking.
- 4. Stuffing Mixture: I took the pan of broth and clam and added stuffing mix. I tossed well and made sure the stuffing was wet enough to shape. It should be quite wet, but not runny. If you add too much water you can always add stuffing. This is the point where I would add any sausage. I like to use the small cubes of Stove Top, so I can get a more uniformed stuffing.
- 5. Stuff those Puppies!: I then rinsed off the shells, piled the stuffing on and mounded. I then used a nice SMOKED paprika on top. There are spicy smoked paprika's (which I used). There is quite a bit of difference between plain and smoked paprika. Any extra stuffing you can always roll into balls on the baking sheet.
- 6. Bake and Eat: I put the stuffed shells on a pizza pan, the extra mounded on side. I baked at 350 until it was a bit brown but not overly so. All the ingredients are already cooked so there is no need for a long baking time. I say about 20 minutes should do it. If you do add the sausage, add some time for the sausage to cook a bit, about 8-10 minutes. DO NOT overcook. EAT AND ENJOY!
- 7. Presentation: This serves ONE person well for a meal. I would add a veggie or a salad. For the appetizer, one side of the clam should be sufficient for each person. Clip a fresh dill to go along side and always have extra lemon on hand.
BAKED CLAM "STUFFIES"
These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size-but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.
Provided by Michael Ruhlman
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
- Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
- After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
- Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
- When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
- Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
- Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
- Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.
HILDA'S STUFFIES (STUFFED QUAHOGS)
Steps:
- Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.
- Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.
- In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.
- Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.
- Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.
- Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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.
Tips:
- Prep Ahead: Chopping veggies, making the stuffing, and cleaning the clams can be done a day before cooking. Keep components refrigerated until ready to assemble.
- Choose Fresh Clams: For the best flavor and texture, use fresh, live clams. Look for shells that are tightly closed and have no cracks or chips.
- Prep the Clams Properly: Scrub and rinse clams thoroughly under cold running water. Remove any barnacles or grit. Soak clams in cold water for 30 minutes to help them purge any sand or debris.
- Make a Flavorful Stuffing: Experiment with different breadcrumb mixtures, herbs, and seasonings to create a stuffing that complements the clams. Some popular variations include adding diced celery, bell pepper, or cooked sausage.
- Stuff the Clams: Stuff the clams loosely so they don't burst during cooking. Use a small spoon or your fingers to pack the stuffing into the clam shells, leaving a bit of space at the top.
- Bake or Steam: You can bake or steam the stuffed clams. Baking produces a golden brown crust, while steaming keeps the clams more tender and succulent. Choose the cooking method you prefer.
- Serve with Melted Butter: Serve the stuffed clams with melted butter for dipping. You can also drizzle them with lemon juice or sprinkle with chopped parsley before serving.
Conclusion:
Stuffies, or stuffed clams, are a delightful New England delicacy that combines the briny sweetness of clams with a savory breadcrumb stuffing. With a bit of prep work, you can create this iconic dish at home and impress your family and friends. Remember to choose fresh clams, prepare them properly, and experiment with different stuffing variations to make the stuffed clams your own. Whether you prefer the crispy texture of baked stuffies or the tender succulence of steamed ones, these stuffed clams are sure to become a favorite.
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