How To make Stuffed Quahogs

Making stuffies at Seafood Etc.

Stuffed quahogs - more commonly called stuffies by the locals - are a New England summer staple consisting of a bread crumb and minced clam mixture that is baked and served on the half shell. Dylan Robinson of Seafood Etc. in Pawcatuck demonstrates how to make the Italian variety, using sausage, peppers and onions.

Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network

Geoffrey shares his ingenious trick for keeping this elegant clam appetizer warm while serving!
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Stuffed Clams Oreganata with Harissa
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 50 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, finely sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons white wine, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving

Directions

Preheat the oven to 475 degrees F.

Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.

Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.

Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.

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Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network

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We go to the aptly named The Clam to learn how to make their cherrystone stuffs.

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Small Bites: Homemade stuffies recipe captures clambake flavor

Capture clambake flavor with homemade stuffies

By Gail Ciampa Journal Food Editor

Newport chef TR McGrath, a third-generation clambake master, demonstrates how to make this iconic Rhode Island delicacy.


If you love a clambake and can't wait for summer, you can bake all that flavor into a stuffie.

Stuffed quahogs are an iconic Rhode Island food, and we turned to an equally storied family, the McGraths, for their recipe.

TR McGrath is a third-generation bakemaster. His Newport catering company, McGrath Clambakes, traces its history back to the 1960s.

My grandfather was caretaker for one of the Bellevue mansions, said TR of his grandfather Thomas, who went by Tom. He was the go-to guy when someone was having a big social event.

His first official job was at Harbor Court for John Nicholas Brown, said TR. The estate was later purchased by the New York Yacht Club.

It was TR's father, also Tom McGrath, a retired Newport firefighter, who built up the business as McGrath Clambakes.

TR is in his 18th year running the company and he has 90 employeess, both full- and part-time. The bulk of their clambake jobs are in the summer, but catering is active all year round.

They stay competitive by keeping it traditional.

When people come from all over the country and all over the world to Newport, they want to eat seafood, he said.

The stuffie recipe he shared is traditional, too, and from the family recipe box.

We literally make it the same way my grandfather did, he said.

And you can, too.

You need to shuck quahogs, the big boys, as TR calls them. Save the liqueur, cook up onion and chourico and you have some of the best stuffies you'll ever taste.

Details

McGrath Clambakes are based in Newport. Learn more at riclambake.com or at (401) 847-7743.

How to make a stuffie is the latest of The Journal's cooking videos called Small Bites, created in collaboration with the Providence Warwick Convention & Visitors Bureau and shot in a demonstration kitchen at Hope & Main, the food-business incubator in Warren. Find this and the other videos of how to steam mussels, shuck an oyster, and make guacamole, rosemary and rye chocolate-chunk cookies, Hollandaise sauce, a fried egg, pie crust, pecan pie, seared scallops, lobster risotto, bucatini all'amatriciana and Roman artichokes at providencejournal.com/food.

MCGRATH STUFFIES

2 sticks butter

1¼ pounds diced onion

1¼ pounds ground chourico

1 quart quahog juice

1 quart chopped quahogs

1 pound bag herbed stuffing

2 dozen quahog shells

Hot sauce, for serving

Melt butter in a large fry pan over medium heat. Add onion and chourico. Cook until the onion is translucent and the chourico is crispy.

Add the quahog juice. This is the liquid, also known as liqueur, you reserved from shucking the clams. Let it come to a slight boil.

Add the clams and cook just long enough that the clams are tender. Do not overcook.

Put heated mixture into a mixing bowl with the stuffing mix. Blend together.

Fill each shell with a few spoonfuls of the mixture. Place shells on a large baking sheet.

Bake in a 350 degree oven for 45 minutes.

Optional: Serve with a bottle of hot sauce.

Makes 24 stuffies.