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Per serving
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- 1
Steam the clams and sausage
Add 2 inches of water to a large stockpot. Add the clams and chourico, cover, and bring to a boil. Steam until the clams open, 15-20 minutes. Discard any that stay shut.
- 2
Cool and shell
Remove the clams and sausage from the pot with tongs, reserving 2 cups of the cooking liquid. Let cool slightly, then remove the clam meat from the shells. Separate the shells and set aside 30 good half-shells for stuffing.
- 3
Chop the filling
Preheat the oven to 350°F. Pulse the clam meat in a food processor until finely chopped; transfer to a large bowl. Remove the casings from the sausage, cut into 1½-inch pieces, and pulse in the food processor until finely chopped.
- 4
Mix it together
Add the chopped sausage, chopped onion, and seafood seasoning to the clams. Stir in the stuffing cubes, then add the reserved cooking liquid plus enough water (about 1 cup total) to reach a moist, scoopable texture.
- 5
Stuff and bake
Spoon the mixture into the reserved shells and arrange on baking sheets. Bake until heated through, 15-20 minutes.
- 6
Broil to finish
Switch the oven to broil and cook the clams 4-6 inches from the heat until the tops are golden brown, 4-5 minutes. Serve hot with lemon wedges and hot pepper sauce.
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Rhode Island Stuffies (Stuffed Clams)
Created by: CoastalKitchen
Ingredients
- 20 quahog clams
- 1 lb chourico sausage
- 1 onion
- 3 tsp seafood seasoning
- 12 oz herb stuffing cubes
- 1 cup water
- lemon wedges
- hot pepper sauce
Instructions
- Steam the clams and sausageAdd 2 inches of water to a large stockpot. Add the clams and chourico, cover, and bring to a boil. Steam until the clams open, 15-20 minutes. Discard any that stay shut.
- Cool and shellRemove the clams and sausage from the pot with tongs, reserving 2 cups of the cooking liquid. Let cool slightly, then remove the clam meat from the shells. Separate the shells and set aside 30 good half-shells for stuffing.
- Chop the fillingPreheat the oven to 350°F. Pulse the clam meat in a food processor until finely chopped; transfer to a large bowl. Remove the casings from the sausage, cut into 1½-inch pieces, and pulse in the food processor until finely chopped.
- Mix it togetherAdd the chopped sausage, chopped onion, and seafood seasoning to the clams. Stir in the stuffing cubes, then add the reserved cooking liquid plus enough water (about 1 cup total) to reach a moist, scoopable texture.
- Stuff and bakeSpoon the mixture into the reserved shells and arrange on baking sheets. Bake until heated through, 15-20 minutes.
- Broil to finishSwitch the oven to broil and cook the clams 4-6 inches from the heat until the tops are golden brown, 4-5 minutes. Serve hot with lemon wedges and hot pepper sauce.