Stuffed Clams (Stuffies): Rhode Island Recipe and Baking Guide
Ask anyone from Rhode Island or southeastern Massachusetts about stuffies and you will get a strong opinion. Chouriço or no chouriço. Bread or crackers. Quahog or surf clam. What everyone agrees on is the result: a clam shell piled high with savory, clam-packed stuffing, baked until golden and eaten with a squeeze of lemon.
This guide covers what stuffies are, which clam to use, a classic homemade recipe, exact baking times for fresh and frozen stuffed clams, and how to freeze and reheat them. It also includes the cooking directions for our own Super Stuffies, which we make in Gloucester, Massachusetts with surf clams from our own boats.
What Are Stuffies?
Stuffies are baked stuffed clams. The name is New England shorthand for stuffed quahogs, the large hard shell clams that grow along the Atlantic coast. Chopped clam meat is mixed with a bread or cracker stuffing, packed back into the clam shell and baked.
They are a staple at clam shacks, summer cookouts and clambakes across Rhode Island and southern Massachusetts. Many families in the region have Portuguese roots, which is why so many stuffie recipes include chouriço or linguiça, two smoky, paprika-spiced Portuguese sausages. Other recipes leave out the sausage and lean on butter, herbs, Old Bay or crushed crackers.
There is no single “correct” stuffie. A good one has plenty of chopped clam in every bite, stuffing that is moist inside and crisp on top, and enough seasoning to stand up to the briny clam flavor.
Stuffed Quahogs vs Stuffed Clams: Which Clam Is Used?
You will see the same dish sold as “stuffed quahogs,” “stuffed clams” and “stuffies.” The difference comes down to which clam goes into the stuffing.
| Quahog (hard clam) | Atlantic surf clam | |
|---|---|---|
| Species | Mercenaria mercenaria | Spisula solidissima |
| Shell | Thick, hard, gray to white | Large, smooth, tan to yellow |
| Meat | Firm, briny, chewy when large | Sweet, tender when chopped |
| Common uses | Stuffies, chowder, clams casino | Clam strips, chowder, stuffed clams |
| Best for | Traditional homemade stuffed quahogs | Ready-to-bake stuffed clams made in larger batches |
Quahogs are the hard shell clam sold by size. Small ones (littlenecks and topnecks) are eaten raw or steamed. The largest grade is called a quahog or chowder clam, and its big, sturdy shell is what makes it the classic stuffie shell. Large quahog meat is chewy when served whole, so it is always chopped or ground for stuffing and chowder.
Surf clams are a larger ocean clam with sweet, mild meat. They are the clam behind most clam strips and many commercial stuffed clams. Our Super Stuffies are made with chopped Atlantic surf clams and their own clam juice. Both clams make a great stuffie, so the choice comes down to whether you want to make them from scratch or bake them ready-made.
What You Need to Make Stuffies at Home
- ✓Large clams. Quahogs are traditional. Use 8 large quahog clams for about 16 stuffed half shells. Our quahogs come in a bulk bag, so for a smaller batch, use the largest grade of our hardshell clams (cherrystones).
- ✓A wide pot with a lid to steam the clams open.
- ✓Breadcrumbs or bread. Dry breadcrumbs, cubed day-old Portuguese or Italian bread, or crushed crackers such as Ritz or saltines.
- ✓Aromatics. Onion, green bell pepper, celery and garlic.
- ✓Fat and flavor. Butter, plus chouriço or linguiça if you like the Portuguese style.
- ✓The clam broth saved from steaming. It is the most important flavor in the stuffing.
- ✓A rimmed baking sheet to hold the stuffed shells steady in the oven.
How to Open Quahogs for Stuffing
Steaming is the easiest way to open quahogs. It cooks the meat lightly and gives you a cup of flavorful broth for the stuffing.
- 1Scrub the shells under cold running water. Throw away any clams with cracked shells, or open shells that do not close when tapped.
- 2Add about half an inch of liquid to a wide pot. Water works, or half water and half dry white wine. Bring it to a boil.
- 3Add the clams, cover and steam. Most open in about 5 to 10 minutes. Large quahogs take longer than small clams.
- 4Remove each clam as soon as it opens, so the first ones do not overcook. Throw away any that never open.
- 5Save the broth. Let it settle, then pour it off carefully, leaving any sand at the bottom of the pot.
- 6Remove the meat and pull the shells apart at the hinge. Rinse and keep the best half shells for stuffing.
Chop the meat finely by hand, or pulse it a few times in a food processor. Stop before it turns to paste.
Rhode Island Stuffies Recipe
This is a classic Portuguese-style stuffie with chouriço. Leave the sausage out for a plain New England version.
Prep time: 40 minutes | Cook time: 30 minutes | Total: 1 hour 10 minutes | Makes: about 16 stuffed half shells (8 servings as an appetizer, 4 as a main)
Ingredients
- ✓8 large quahogs, scrubbed (or 12 to 14 cherrystones)
- ✓1 cup water or dry white wine, for steaming
- ✓4 tablespoons butter, plus extra for the tops
- ✓4 oz chouriço or linguiça, finely diced (optional)
- ✓1 medium onion, finely diced
- ✓1/2 green bell pepper, finely diced
- ✓1 celery stalk, finely diced
- ✓3 garlic cloves, minced
- ✓2 cups dry breadcrumbs, or 3 cups cubed day-old bread
- ✓About 3/4 cup reserved clam broth
- ✓1 large egg, beaten (optional, helps the stuffing hold)
- ✓2 tablespoons chopped flat leaf parsley
- ✓1 teaspoon paprika, plus extra for the tops
- ✓1/4 teaspoon crushed red pepper flakes
- ✓Black pepper
- ✓Lemon wedges and hot sauce, to serve
Instructions
- 1Steam the quahogs open as described above. Chop the meat finely and save the broth and 16 of the best half shells.
- 2Heat the oven to 350°F.
- 3Melt the butter in a large skillet over medium heat. Add the chouriço (if using) and cook for 2 to 3 minutes. Add the onion, pepper, celery and garlic and cook for 5 to 6 minutes, until soft.
- 4Take the pan off the heat. Stir in the chopped clams, breadcrumbs, parsley, paprika, red pepper flakes and black pepper.
- 5Add the clam broth a little at a time, mixing as you go, until the stuffing holds together when squeezed but is not wet. Stir in the egg if using.
- 6Taste before adding any salt. The clam broth and sausage are already salty.
- 7Pack the stuffing firmly into the half shells, mounding it slightly. Dot each with a little butter and dust with paprika.
- 8Set the shells on a rimmed baking sheet and bake for 25 to 30 minutes, until the tops are golden brown and the stuffing is hot all the way through.
How Long to Bake Stuffed Clams
Bake time depends on whether the stuffies are fresh, homemade and frozen, or store-bought and frozen. Whatever you are baking, the center of the stuffing should reach 165°F, the USDA’s safe minimum temperature for stuffing, casseroles and leftovers.
| Stuffed clams | Oven | Time |
|---|---|---|
| Homemade, fresh (not frozen) | 350 to 375°F | 20 to 30 minutes |
| Homemade, baked from frozen | 350 to 375°F | Add extra time until the center reaches 165°F |
| Intershell Stuffed Clams, from frozen, 4 clams | 350°F toaster oven | 35 minutes |
| Intershell Stuffed Clams, from frozen, 8 clams | 350°F toaster oven | 50 minutes |
How to Cook Frozen Stuffed Clams
Our Stuffed Clams ship frozen and raw, and they cook straight from the freezer. These are the directions from our package, written for the 8-piece pack.
Toaster oven at 350°F (from frozen)
- ✓4 clams: 35 minutes
- ✓8 clams: 50 minutes
Microwave (1100 watt, from frozen)
- ✓1 clam: 1 minute 20 seconds
- ✓2 clams: 2 minutes 30 seconds
- ✓4 clams: 4 minutes 30 seconds
- ✓8 clams: 9 minutes
The microwave is the fastest option. The toaster oven gives the crisp, golden top that most people want from a stuffie. Microwaves vary, so if yours is less powerful than 1100 watts, add time and check that the center is hot. Do not overcook them, or the clams can turn tough.
Each Super Stuffie is made from about half chopped surf clam meat, mixed with our own surf clam juice, peppers, onion and a seasoned bread and cracker stuffing. One stuffed clam has about 140 calories and 9 grams of protein.
How to Serve Stuffies
Stuffies are best eaten hot, right out of the oven.
- ✓Squeeze fresh lemon over the top just before eating.
- ✓Add a few dashes of hot sauce, a common way to eat them in Rhode Island.
- ✓As an appetizer, plan on 1 stuffie per person.
- ✓As a main course, plan on 2 per person, with a salad, corn on the cob or a cup of New England clam chowder.
- ✓At a clambake or cookout, serve them alongside steamers, lobster and corn. Our seafood portion guide helps you work out quantities for a crowd.
How to Freeze and Reheat Stuffies
Stuffies freeze very well, which is why New England families often make them in big batches.
- ✓Freeze homemade stuffies before baking. Set the stuffed shells on a tray in the freezer until firm, then wrap each one tightly in plastic wrap and foil, or pack them in freezer bags.
- ✓Bake them from frozen. There is no need to thaw. Unwrap them, bake at 350 to 375°F and add extra time until the center reaches 165°F.
- ✓Keep store-bought frozen stuffed clams frozen until you cook them. Put them in the freezer as soon as they arrive.
- ✓Refrigerate leftovers within 2 hours of baking and eat them within 2 days.
- ✓Reheat leftovers in a 350°F oven for about 10 minutes, until hot in the center. The oven keeps the top crisp. The microwave works but softens the stuffing.
Frequently Asked Questions
Shop Stuffed Clams and Clams
Make stuffies from scratch or bake them straight from the freezer. Everything here ships from Gloucester, Massachusetts.
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