Rhode Island Stuffies
Dive into the heart of New England cuisine with these irresistible Rhode Island Stuffies, a classic seaside appetizer that's brimming with bold flavors and local charm. Featuring tender quahog clams as the star ingredient, this recipe combines savory Italian-style breadcrumbs, sautéed onions, garlic, and a touch of red bell pepper for a perfectly balanced stuffing. Fresh herbs like parsley and thyme, along with a hint of crushed red pepper flakes and a sprinkle of Parmesan, elevate the dish to gourmet status. Baked until golden and crisp, these stuffed clams are a delightful mix of crispy and tender textures, making them perfect for entertaining or a comforting family dinner. Serve warm with a squeeze of fresh lemon for a truly authentic Rhode Island experience. Whether you're a seafood aficionado or a curious foodie, these stuffies are a must-try!
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Recipe Information
Ingredients
- 12 large Quahog clams
- 4 tablespoons Unsalted butter
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1 small, finely diced Red bell pepper
- 1.5 cups Italian-style breadcrumbs
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons (optional) Crushed red pepper flakes
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Scrub and clean the quahog clams thoroughly under cold water.
In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and steam over medium heat until they open, about 8-10 minutes. Discard any that do not open.
Remove the clams from the shells. Chop the clam meat into small pieces and reserve 1/4 cup of the clam cooking liquid. Set aside the cleaned shells for stuffing.
In a large skillet, melt the butter over medium heat. Add the onion, garlic, and red bell pepper, and sauté until tender, about 5 minutes.
Stir in the breadcrumbs, clam meat, parsley, thyme, crushed red pepper flakes (if using), lemon juice, olive oil, reserved clam cooking liquid, salt, and black pepper. Cook for 1-2 minutes, stirring, until the stuffing is well combined and moist (but not soggy).
Spoon the stuffing mixture into the reserved clam shells, pressing gently to pack it in.
Place the stuffed clams on a baking sheet. Sprinkle the tops with grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and crisp.
Serve warm with lemon wedges on the side for an authentic Rhode Island experience. Enjoy!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 627 mg | 13% | |
*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.
