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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 Gaspars.com.”
READY IN:
45mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  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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