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Rhode Island Stuffies

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“My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as”

Ingredients Nutrition


  1. Open quahogs, placing meat and juice in separate bowls. Save shells.
  2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
  3. Add chopped quahogs (clams).
  4. In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
  5. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
  6. Wash shells and separate.
  7. Mound shell halves with stuffing.
  8. Sprinkle top with paprika and parsley.
  9. Dot tops with a small amount of margarine.
  10. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
  11. OPTIONAL: You may add ground Chourice to onion while sautéing.

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