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    You are in: Home / Christmas / Baked Stuffed Quahogs or Clams (Rhode Island Style) Recipe
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    Baked Stuffed Quahogs or Clams (Rhode Island Style)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Golden Sunflower's Note:

    Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!

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    Ingredients:

    Serves: 24

    Yield:

    stuffies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 350 degrees.
    2. 2
      Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
    3. 3
      Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
    4. 4
      In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
    5. 5
      Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
    6. 6
      Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
    7. 7
      Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
    8. 8
      Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
    9. 9
      A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
    10. 10
      I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
    11. 11
      Enjoy!

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    Nutritional Facts for Baked Stuffed Quahogs or Clams (Rhode Island Style)

    Serving Size: 1 (76 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 135.2
     
    Calories from Fat 41
    30%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 13.7 mg
    4%
    Sodium 445.7 mg
    18%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.8 g
    11%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    Old Bay Seasoning

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