If you’re a seafood lover and you haven’t tried stuffies yet, then you’re missing out on one of the most delicious dishes that Rhode Island has to offer. Stuffies, also known as stuffed quahogs, are a classic New England dish that originated in Rhode Island. They are made from quahog clams, a staple seafood in Rhode Island, and are stuffed with a savory mixture of breadcrumbs, minced clams, chorizo sausage, onions, celery, and herbs.
The dish is so popular in Rhode Island that it is considered a state specialty, and many restaurants across the state feature it on their menus. In fact, there are even annual competitions held to determine who makes the best stuffies.
Despite its simple ingredients, stuffies have a rich flavor profile that will make your taste buds dance with joy. They are served hot and crispy, straight out of the oven or grill. The golden brown exterior, coupled with the moist filling, creates a perfect balance of texture and taste.
In this blog post, we’ll explore everything you need to know about stuffies. We’ll discuss the origin of the dish, the different variations of the recipe, the best places to enjoy stuffies in Rhode Island, and more. So, buckle up, grab a cold beverage, and let’s dive into the delicious world of stuffies!
Clam Stuffies Recipe: A Classic Rhode Island Favorite
If you’re looking for a quintessential Rhode Island dish, look no further than clam stuffies. These tasty little morsels are a seafood lover’s dream. They’re crispy on the outside and tender on the inside, with a delicious mixture of chopped clams, herbs, and spices. Here is our take on how to make clam stuffies, along with some helpful tips and tricks along the way.
- 1 cup chopped clams
- 1 cup breadcrumbs
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- 1/4 cup melted butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Preheat your oven to 400°F.
- In a bowl, mix together the chopped clams, breadcrumbs, onion, parsley, butter, lemon juice, salt, pepper, and garlic powder until well combined.
- Spoon the mixture into clam shells or ramekins, filling them about 3/4 full.
- Bake the stuffies for approximately 15-20 minutes or until golden brown and crispy on top.
- Let them cool for a few minutes before serving.
Tips and Tricks
- If you can’t find fresh clams, you can use canned clams instead.
- To make your own breadcrumbs, pulse stale bread in a food processor until they become crumbs.
- If you don’t have clam shells or ramekins, you can use muffin tins instead.
- These stuffies can be made ahead of time and frozen for up to two months. To reheat, bake them in the oven at 400°F for 10-15 minutes until they are heated through.
- You can also add other ingredients to the mixture, such as chopped bacon, chopped celery, or even cheese.
In conclusion, clam stuffies are a classic Rhode Island dish that everyone should try at least once. They’re easy to make, and the combination of clams, herbs, and spices is simply delicious. Whether you’re a seafood lover or just looking for a new recipe to try, be sure to give this one a go. It’s sure to become a family favorite in no time!
Stuffies Food: A Delicious Tradition in Rhode Island
If there’s one thing Rhode Island is famous for, it’s their tasty and hearty stuffies. These clam-filled stuffed quahogs can be found at nearly every restaurant and seafood shack in the state. Here’s everything you need to know about the delicious stuffies food.
What Are Stuffies?
Stuffies are a beloved Rhode Island dish that features quahogs (large clams) mixed with a filling made from breadcrumbs, herbs, onions, and sometimes spicy chorizo sausage. The mixture is then stuffed back into the clamshell and baked until golden brown. The result is a savory, mouth-watering treat that’s perfect as an appetizer or a main course.
The History of Stuffies
Stuffies are a longstanding tradition in Rhode Island, thought to have originated with Portuguese immigrants who settled in the area in the late 19th and early 20th centuries. The dish was originally created as a way to make use of quahogs that were too large to eat in one sitting, and it quickly became a local favorite. Nowadays, stuffies are enjoyed by everyone from tourists to locals who grew up with the dish.
Where to Find the Best Stuffies
If you’re looking for the best stuffies in Rhode Island, you’re in luck! Here are a few places to check out:
- Evelyn’s Drive-In (Tiverton)
- George’s of Galilee (Narragansett)
- Champlin’s Seafood (Narragansett)
- Iggy’s Doughboys and Chowder House (multiple locations)
- The Village Inn (Narragansett)
Tips for Making Stuffies at Home
While nothing beats the taste of a freshly made stuffie from a local restaurant, you can also make this Rhode Island classic at home. Here are a few tips:
- Use quahogs or large clams that are fresh and tightly closed. If they’re open, give them a tap; if they don’t close, discard them.
- Make sure to chop your clams and other ingredients finely so that they blend together well.
- Don’t overstuff your quahogs. They should be filled to the top but not overflowing.
- Bake your stuffies in a preheated oven at 375°F for about 15-20 minutes, or until they’re golden brown and crispy on top.
If you’ve never tried stuffies food, you’re missing out on one of Rhode Island’s most delicious traditions. Whether you’re a resident or a visitor, make sure to give this savory treat a try. Who knows? You might just find yourself craving stuffies long after you leave the Ocean State!
Best Stuffies Rhode Island
When it comes to Rhode Island stuffies recipe, one of the most important elements to consider is the stuffing. Stuffies, or stuffed quahogs, are a popular traditional dish in Rhode Island. Hence, trying different variations of the stuffing is a must-try when you visit Rhode Island. Here are some of the best stuffies Rhode Island that you should taste:
1. Aunt Carrie’s
Aunt Carrie’s is a family-owned restaurant that has been serving Rhode Island since 1920. It’s a must-visit place for the best stuffies Rhode Island. Here are some highlights:
- They serve a massive quahog that is enough to share between two or three people.
- The stuffing is made from a mixture of finely chopped quahog, breadcrumbs, celery, onions, and spices.
2. Iggy’s Doughboys and Chowder House
Iggy’s Doughboys and Chowder House is another family-owned establishment that has been around for over 25 years. Here are some highlights of their best stuffies:
- The stuffing is a mixture of quahog, onions, celery, and fresh herbs.
- They also offer an alternative to the traditional stuffies, which are stuffed with lobster.
3. Champlin’s Seafood
The Champlin family has been in the fishing business for over 70 years. Their restaurant, Champlin’s Seafood, is a famous Rhode Island establishment known for its seafood.
- Their stuffies are distinct because they are baked with bacon and breadcrumbs on top.
- The stuffing is made with fresh ingredients such as chopped clams, peppers, onions, and spices.
4. Blount Clam Shack
Located in Warren, Rhode Island, Blount Clam Shack is a popular destination for tourists. It’s known for its delicious seafood, including the stuffies. Here are some highlights:
- The stuffing is a blend of fresh quahogs, chorizo, and spices.
- They bake their stuffies in a unique manner to ensure that they are crispy on the outside and soft on the inside.
5. Matunuck Oyster Bar
Matunuck Oyster Bar, located in South Kingstown, is a farm-to-table restaurant that offers the best seafood in Rhode Island. Their stuffies are unique and absolutely delicious. Here are some highlights:
- The stuffing is made from chorizo, onion, garlic, celery, and breadcrumbs.
- They use a unique hot sauce made with ghost peppers to spice up their stuffies.
In conclusion, trying out the best stuffies Rhode Island is a must when you are visiting Rhode Island. Each restaurant has its own unique style of preparing stuffies, which makes it a memorable experience for any seafood lover.
Rhode Island Stuffies Recipe: The Seafood Stuffies 99 Recipe
If you’re a seafood lover, then you’ll be glad to hear that Seafood Stuffies 99 is an exciting Rhode Island stuffies recipe that will tickle your taste buds. It’s yummy, easy to make, and will leave you wanting more. Here are some key points to note about this delightful recipe:
- 1 pound of cooked chopped seafood (clams, mussels, and scallops)
- 1/2 cup of butter
- 1/2 cup of finely chopped onion
- ½ cup of flour
- 1/2 teaspoon of Worcestershire sauce
- 1/2 teaspoon of hot sauce
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of milk
- 1/2 cup of crushed Ritz crackers
- 12 large quahogs shells or ramekin dishes
- Preheat your oven to 375°F.
- Rinse the quahogs, and place them into a pot of boiling water for 10 minutes until they open. Remove from the heat, discard the top shell, and reserve the bottom shell.
- In a pan, melt the butter, add onion, and sauté until tender.
- Add the flour, hot sauce, Worcestershire sauce, dried thyme, dried oregano, salt, and pepper. Mix well.
- Slowly add the milk, whisking continuously to achieve a smooth consistency.
- Add the cooked seafood and stir until well mixed.
- Spoon the mixture into the reserved quahog shells or ramekin dishes, filling them almost to the top.
- Sprinkle the crushed Ritz crackers on top of each shell, and bake for 20-25 minutes until the stuffing is golden brown.
And voila! Your delicious seafood stuffies are ready to be enjoyed.
- Seafood stuffies 99 is a delicious Rhode Island stuffies recipe that’s perfect for seafood lovers.
- The recipe is easy to make and requires only a few ingredients.
- Preparing quahogs may take some time, but it’s worth it in the end.
- The Ritz crackers add a nice crunch to the stuffing and enhance the taste.
- This recipe can be served as an appetizer or main course depending on your preference.
So next time you’re looking for a tasty seafood dish to impress your friends and family, give this Rhode Island stuffies recipe a try. You won’t be disappointed!
Why are Stuffies Called Quahogs?
If you’re from Rhode Island, you’ve probably heard of stuffed clams referred to as “stuffies.” But why are they called that? Well, the answer is simple. Rhode Islanders used to refer to clams as “quahogs,” and since stuffed quahogs were such a beloved dish, they were given the nickname “stuffies.”
But the history of the word “quahog” is a little more interesting. The word actually comes from the Narragansett Native American tribe, who were known to inhabit the area now known as Rhode Island. They referred to large clams as “poquauhock,” a term that eventually evolved into “quahog.” The word has become so ingrained in Rhode Island culture that it’s now the official state shellfish.
So, the next time you’re enjoying a delicious stuffed quahog, remember that you’re indulging in a dish that has deep roots in Rhode Island’s history and culture.
Here are some interesting facts about quahogs and stuffies that you may not have known:
- There are two types of quahogs: the littleneck (smallest) and the chowder (largest). Stuffies are typically made with the larger chowder quahogs.
- Stuffies are a popular dish for summer barbecues and clambakes in Rhode Island.
- In addition to clams, stuffies also typically contain a mixture of breadcrumbs, herbs, and spices.
- Some Rhode Islanders like to top their stuffies with a spicy cherry pepper for an extra kick of flavor.
- Stuffies can be enjoyed as an appetizer or as a main course.
So, there you have it! The history and facts behind why stuffed clams are called “stuffies” in Rhode Island. Give them a try yourself and see why they’ve become such a beloved dish in the Ocean State.
How to Cook Stuffies in the Oven
Stuffies are a classic Rhode Island dish that you’ll definitely want to try if you come across them. And if you can’t find them, why not make them yourself? Cooking stuffies in the oven is an easy way to get restaurant-quality stuffies without having to leave the house. Here’s how to do it:
- 12 large quahog clams
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cloves garlic, minced
- 1/2 cup crushed crackers
- 1/4 cup melted butter
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Lemon wedges (optional)
- Preheat the oven to 450°F.
- Scrub the clams with a stiff brush and rinse thoroughly. Place the clams in a large pot with enough water to cover them, and bring to a boil.
- Reduce heat, cover the pot, and simmer the clams for 5-10 minutes, or until they open. Discard any clams that don’t open.
- Remove the clams from the pot and let them cool. Remove the clam meat from the shells and chop finely.
- In a large bowl, combine the chopped clams with all the other ingredients. Mix thoroughly.
- Spoon the mixture into the clam shells, filling each shell generously.
- Place the stuffed clams on a baking pan and bake for 15-20 minutes, or until the stuffing is golden brown and crispy.
- Let the stuffies cool for a few minutes before serving with lemon wedges, if desired.
Now that you know how easy it is to cook stuffies in the oven, why not try making them yourself? It’s a fun and delicious way to experience the flavors of Rhode Island.
What State is Known for Stuffies?
When it comes to stuffies, Rhode Island is the state that immediately comes to mind. However, did you know that there are other states that are also known for their delicious stuffies? Let’s take a look at some of them:
Massachusetts is Rhode Island’s neighbor, and it makes sense that they would have their own version of stuffies. While the preparation of the stuffing is similar to Rhode Island’s, Massachusetts’ stuffies are typically made with quahogs, also known as hard clams.
Connecticut is another state that has its take on stuffies. Unlike Rhode Island and Massachusetts, Connecticut stuffies are often made with sea clams and are served with a side of spicy dipping sauce.
Maine is famous for its lobster, but they also have something similar to stuffies called “stuffed clams.” The difference is that instead of breadcrumbs, Mainers use crushed Ritz crackers in their stuffing.
New York may not seem like a state that would be known for stuffies, but the Long Island Sound’s famous clams make for a delicious version of stuffed clams.
So, while Rhode Island is the state that is primarily known for stuffies, other states also have their variation of this delicious dish. However, if you want to try the authentic stuffies recipe, we recommend trying it from Rhode Island itself.
What Are Stuffies in Rhode Island?
If you’re a fan of seafood, then you’re probably familiar with the term “stuffies.” But if you’re not from Rhode Island, you might be wondering what they are and why they’re so popular. Here’s everything you need to know about stuffies in Rhode Island:
Stuffies are a traditional Rhode Island dish made from quahog clams, bread crumbs, herbs, and spices. The ingredients are combined, stuffed into the clam shells, and then baked in the oven until crispy and golden brown. The result is a delicious appetizer that’s crunchy on the outside and chewy on the inside.
Stuffies have been a Rhode Island tradition for over 100 years. It’s believed that the recipe was first created in the early 20th century by Portuguese immigrants who settled in Rhode Island and brought their love of seafood with them. Today, stuffies are a staple at clambakes, seafood restaurants, and local bars and taverns throughout the state.
Stuffies are usually served as an appetizer, accompanied by lemon wedges, hot sauce, or tartar sauce. They’re often enjoyed with a cold beer or glass of white wine, and they’re perfect for sharing with friends and family.
While the traditional stuffies recipe is made with quahog clams, there are many variations to suit different tastes. Some people add bacon, sausage, or chorizo to the stuffing mix for extra flavor. Others use different types of clams, such as littlenecks or cherrystones.
Where to Find Stuffies
If you’re visiting Rhode Island, you’ll find stuffies on the menu at most seafood restaurants and bars. Some popular spots to try include The Nordic Lodge in Charlestown, where the stuffies are served all-you-can-eat style, and Iggy’s Doughboys & Chowder House in Warwick and Narragansett.
In conclusion, stuffies are a must-try dish if you’re visiting Rhode Island or are a fan of seafood. With their crispy exterior and flavorful stuffing, it’s no wonder they’ve become a beloved tradition in this coastal state.
Best New England Stuffed Quahog Recipe
A large part of Rhode Island’s food scene revolves around “stuffies,” a local term for stuffed quahogs. Traditionally, stuffies consist of quahogs, also known as hard-shell clams, mixed with spicy chorizo sausage, breadcrumbs, peppers, and spices. New Englanders take their food seriously, so it’s no surprise that there are endless variations of the stuffies that you can make. Here’s how to make the best New England stuffed quahog recipe:
- 24 quahogs
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red pepper
- 1/2 cup finely chopped green pepper
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 8 ounces chorizo sausage, chopped
- 1 cup breadcrumbs
- 1/2 cup clam juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Soak the clams in cold water for 30 minutes to remove any sand and dirt.
- Place the clams in a pot with enough water to cover them and bring to boil.
- Reduce the heat and simmer for 10-12 minutes or until the clams open. Discard any clams that don’t open.
- Remove the clams from the pot, reserving the liquid.
- Remove the meat from the clams and chop them.
- In a skillet, cook chorizo until brown.
- Add the onions, green pepper, and red pepper and cook until vegetables are tender.
- Add garlic and cook for an additional minute, stirring constantly.
- Add breadcrumbs, clam juice, Parmesan cheese, and chopped clams to the skillet. Mix well.
- Season with salt and pepper according to your taste.
- Stuff the clam shells with the mixture.
- Brush with olive oil and bake for 15-20 minutes or until browned.
Tips to make the Best Stuffies
- To ensure that the clams are fresh, look for ones that are tightly closed, not cracked, and have a seawater scent.
- If you don’t have clam juice, you can use the reserved liquid from the clams.
- Make the stuffing mixture ahead of time and refrigerate it. Then, stuff the clams and bake when you’re ready to serve.
- Use a blend of different breadcrumbs for optimal texture and flavor.
- For a spicier version, use hot chorizo sausage.
By following these simple steps, you’ll have a plate of delicious stuffies that will have everyone coming back for seconds!
Stuffed Clams Recipe Using Canned Clams
If you’re looking for a delicious seafood dish, stuffed clams or “clam stuffies” as they’re known in Rhode Island, are a must-try. Not only are they easy to prepare, but using canned clams also makes the process more convenient, especially for those unable to access fresh clams. Here’s a simple yet tasty recipe for making stuffed clams using canned clams.
- 24 large canned clams, drained and chopped
- 1 cup of bread crumbs
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of melted butter
- 4 minced garlic cloves
- Salt and pepper to taste
- 1 tablespoon of fresh parsley, chopped
- Lemon wedges for serving
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the canned clams, bread crumbs, grated Parmesan cheese, melted butter, minced garlic, salt, pepper, and fresh parsley, then mix well.
- Divide the clam mixture evenly among the clamshell halves. Press the mixture down firmly into the shells.
- Place the stuffed clam shells on a baking sheet lined with parchment paper.
- Bake for approximately 20-25 minutes, or until slightly browned on top.
- Serve the stuffed clams with lemon wedges and enjoy!
- To make this recipe gluten-free, try using gluten-free bread crumbs.
- If you prefer a spicy kick, you can add some chopped hot peppers or red pepper flakes to the clam mixture.
- Make sure to thoroughly drain the canned clams before using them to avoid excess water in the recipe.
- Try using different types of cheese, such as cheddar or Gouda, to add more flavor to the recipe.
- You can also use fresh clams, but it may require more preparation and time.
Now that you have a tasty and straightforward recipe for stuffed clams using canned clams, give it a try! These clam stuffies are perfect for a summer barbecue or a cozy night in. Enjoy!
What’s the Difference Between Stuffed Quahog and Clams Casino?
When it comes to Rhode Island stuffies, two classic recipes often come to mind: stuffed quahog and clams casino. While these two dishes may seem similar, there are some distinct differences worth noting. Here are some key points to keep in mind:
- Stuffed quahogs are typically made with large clams, specifically the hard-shell clam known as quahog.
- The stuffing mixture for quahogs typically contains chopped clams, breadcrumbs, onions, and a variety of herbs and spices.
- The stuffing mixture is then packed into the clamshell and baked until golden brown and delicious.
- Stuffed quahogs are often served as a main course or as a hearty appetizer.
- Clams casino, on the other hand, use smaller clams, such as littleneck clams, and they are typically served as an appetizer.
- The filling for clams casino is similar to stuffed quahogs but may include additional ingredients like bacon, bell peppers, and cheese.
- The clams are topped with the filling mixture and then broiled until the topping is crispy and golden brown.
In summary, while both stuffed quahogs and clams casino are deliciously savory, stuffed quahogs are larger and typically served as a main course, while clams casino are smaller and served as an appetizer. Regardless of which you choose, you’re in for a treat with two classic Rhode Island stuffies recipes.