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Stuffies
Stuffed clams with chouriço
Rhode Island stuffed quahog clams with chouriço and breadcrumbs
Stuffies are Rhode Island's summer starter, sold at clam shacks in Warwick and Bristol and made at home for Fourth of July cookouts: big hard-shell quahog clams are steamed, the meat chopped and mixed with buttery breadcrumbs, peppers and spicy Portuguese chouriço (pork sausage), then baked back in the shells. Chef's tip: save the steaming liquid and use it to moisten the stuffing; plain water makes it bland.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- ¾ cup water
- 1 ¾ oz butter
- 1 onionfinely diced
- 1 celery stickfinely diced
- ½ green pepperfinely diced
- 3 ½ oz chouriço or chorizo (pork sausage)finely diced
- 2 cloves garliccrushed
- 5 ½ oz fresh breadcrumbs
- 3 tbsp parsleychopped
- ½ tsp paprika
- 6 lemon wedgesto serve
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What you'll need
Fresh ingredients (6)
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Method
0/6 doneStep 1: Scrub the 12 large hard-shell clams (quahogs) and throw away any with cracked shells or that stay open when tapped. Steam them in a covered pan with the ¾ cup water over a high heat for 8–10 minutes until they open. Discard any that stay shut.
15 minStep 2: Lift out the clams, strain the liquid through a fine sieve to remove grit, and keep it. Pull out the meat, chop it finely and separate the shells into halves, keeping 12 of the best.
10 minStep 3: Heat the oven to 400°F (350°F fan). Melt the 1 ¾ oz butter and fry the 1 onion, 1 celery stick, ½ green pepper and 3 ½ oz chouriço or chorizo (pork sausage) over a medium heat for 6 minutes until soft and the sausage releases its red fat. Add the 2 cloves garlic for 1 minute.
7 minStep 4: Take off the heat and stir in the chopped clams, 5 ½ oz fresh breadcrumbs, 3 tbsp parsley and enough of the clam liquid to make a moist stuffing that holds when squeezed.
3 minStep 5: Pack the stuffing into the shells, mounding it up, and sprinkle with ½ tsp paprika. A common mistake is packing it dry, which bakes into a crumbly brick.
5 minStep 6: Bake on a tray for 20 minutes until the tops are golden and crisp and the stuffing is piping hot right through. Serve with 6 lemon wedges.
20 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 16 g
- Carbs
- 22 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stuffies take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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