Baked Stuffed Quahogs or Clams Rhode Island Style
Dive into the flavors of coastal Rhode Island with these irresistible Baked Stuffed Quahogs or Clams! This classic New England recipe combines tender, freshly steamed quahogs with a savory stuffing made from breadcrumbs, buttery sautéed vegetables, crushed Ritz crackers, and a hint of spice. The stuffing is packed into the clam shells and topped with Parmesan cheese, then baked to perfection for a crispy, golden finish. Serve these as an impressive appetizer or a hearty snack, complete with a squeeze of fresh lemon for a tangy twist. Perfect for seafood lovers, these stuffed clams embody the charm of Rhode Island's seaside cuisine with every bite!
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Recipe Information
Ingredients
- 12 pieces Quahogs or large clams
- 4 cups Water
- 4 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 stalks Celery, finely chopped
- 0.5 medium Bell pepper, finely chopped
- 3 cloves Garlic, minced
- 0.25 cup Fresh parsley, chopped
- 1.5 cups Breadcrumbs
- 10 pieces Crushed Ritz crackers
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Hot sauce (optional)
- 0.25 cup Grated Parmesan cheese
- 1 whole Lemon, cut into wedges
Instructions
Scrub the quahogs or clams under cold running water to remove any debris.
In a large pot, bring 4 cups of water to a boil. Add the quahogs, cover, and steam until the shells open, about 5-7 minutes. Discard any that remain closed.
Remove the quahogs from the pot, reserving the cooking liquid by straining it through a fine mesh sieve to remove sand.
Remove the clam meat from the shells and finely chop it. Rinse and save the largest shells for stuffing.
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Sauté the onion, celery, and bell pepper until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in 0.5 cup of the reserved clam cooking liquid, fresh parsley, breadcrumbs, crushed Ritz crackers, paprika, salt, black pepper, and hot sauce (if using). Mix well to combine.
Fold in the chopped clam meat and remove the mixture from heat.
Spoon the stuffing mixture into the reserved clam shells, packing it in gently but firmly. Place the stuffed clams on a baking sheet or in a baking dish.
Sprinkle the tops with grated Parmesan cheese and bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and crispy.
Serve hot with lemon wedges on the side for squeezing over the stuffed clams.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 5989 mg | 260% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 22.7 g | ||
| Protein | 301.4 g | 603% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1703 mg | 131% | |
| Iron | 349.1 mg | 1939% | |
| Potassium | 7593 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
