Rhode Island bake stuffed clams

jscarfo · July 2014

I've been clamming for the last month and been getting a lot of quahogs which is a large clam. So I decided to make stuffed clams. The first batch I made a few weeks ago I did some uncovered in the oven, they were dry so then I wrapped them in foil in oven they were better but not crisp in outside. This weekend I dug a bag full so I tried them in my small egg at 425 for 20 min uncovered. They were bubbling juicy and a slight crust on outside. Definetly the best way to cook clams

CPARKTX · July 2014

Yum!

Griffin · July 2014

Makes me want to head on over to Rhode Island. Nice job.

Richard Fl · July 2014

Looks DELicious. Here is a method I like for parties and quick snacks/appeteasers. Used to get them out of the Indian River across the street, but the river has become tooo polluted for current gathering. Now just buy the frozen chopped pieces and use ramakins or what ever is around.

Clams, Stuffed, Ricardo

INGREDIENTS:

24 Large Clams, Cooked, Chopped (2 cups Apprx), SAVE shells to stuff

1 Large Box Stove Top Stuffing, Chicken Flavored

5 Cups Chicken Broth

1 Cup Parmesan Cheese

1 Stick Butter

1/2 Lb. Bacon, Chopped, Sauteed

1 Can Water Chestnuts, Chopped

2 Tbs. Olive Oil

2 Tbs. Garlic, Chopped

1 Large Onion, Chopped

1 Head Celery, Tops Chopped, SAVE stalks for another project

1 Tbs. Sage

1 Tbs. Thyme

1 Tbs. Red Chili, Crushed

1/2 Each Peppers, Red, Green, Yellow, Chopped Small. (optional)

Procedure:

1. Saute butter, bacon, olive oil, peppers, celery tops, garlic.

2. Add sauted items to 5 cups of chicken broth with seasoning. Bring to a boil, Turn off heat and let cool 5 minutes. Add Clams and Stove Top Stuffing to liquid.

3. Let cool 15-20 minutes and place in a piping bag with a 1"; opening, no tips. Pipe into shells. Sprinkle cheese on top.

4. Ready to eat or freeze..To reheat frozen. BGE 350-375 15-20 minutes, MICROWAVE 5 minutes medium high. OVEN- 375°F 20-30 minutes.

Yield: 24-30

Recipe Type: Appetizer

Source

Author: Richard Howe

Source: Richard Howe, 1986/05/25

*************************************

Sauce, Pasta, Clams, Meat, Richard Fl.

INGREDIENTS:

7 Bell Peppers, mostly Red

25 Lbs Tomatoes, Slightly Bruised, Skinned, Chopped

1 Head Celery, Sliced thinly

5 Tbs Garlic, Granulated

5 Large White Onions, Chopped Small

6 14 Ozs? Cans Crushed Tomatos

3 Medium Cans Tomato Sauce

4 Small Cans Tomato Paste

3 Lbs Ground Beef

3 Lbs Pork Sausage, Hot

2 Lbs Chopped Clams

3/4 Cup Italian Seasons

6 Ice Cube Pieces Fresh, Frozen Basil Leaves

2 Tbs Crushed Red pepper

4 Tbs Indian River Rainbow Pepper

PROCEDURE:

1. Roasted 7 bell peppers on small green egg until little burnt.

2. Then took 25 lbs slightly bruised tomatoes and toasted them on egg also a few batches were needed to finish the job.

3. I a large pot took 5 onions diced, head celery sliced thin and added the diced roasted bell peppers. 6-7 heads garlic chopped and some peanut oil. Cooked for 30 minutes until all was sweated.

4. Then took the roasted tomatoes and having skinned them, mashed coursley and into the pot. Let simmer for an hour. Added several cans of diced processed tomatoes, some sauce and paste and got simmering again. Added seasonings. Took a stick blender and made a thick sauce.

5. In a separate pan I cooked the beef and sausage, drained and then tossed into sauce.

6. Next removed from large pot about 1/3 volume and placed in smaller pot to which I added 2 lbs chopped clams.

Yield: 6-3 cup containers clams, 9-3 cup just meat

Recipe Type: Pasta/Rice, Sauce

Source

Source: BGE Forum, Richard Fl, 2012/10/24

ChillyWillis · July 2014

Stuffies!!!!! Nice work, they look excellent. Hope you had some clam cakes, clear chowder, and a 'Gannsett Del's shandy to wash em down with!

jscarfo · July 2014

Yes we call them stfuffies but a lot of people wouldn't know what I was talkin about. I use 1 an a half boxes of ritz crackers 4 fresh jalapeños, 1 bulb garlic ,1 onion and 4 slices of bacon all chopped fine and sautéed with a little oil. I add pepper and stick of butter melted, and mix everything with crushed ritz crackers. I steamed open about 35 clams in a 2" of water, I then took liquid from steamed clams and added it to mix till it was moist then chopped up all the clams and added them to mix. Then fill as many clam shells as I could , when I put them on egg I put slice of fresh lemon on top. They were unfreakinbelievable

ChillyWillis · July 2014

My folks have a place down on the south shore in Charlestown. I've got a feeling Ill be making these for the family when I go down to visit next weekend. Now I've just gotta convince my dad to get an egg.... I feel dirty every time I cook on his gasser.

allsid · July 2014

Wicked pissah!

jscarfo · July 2014

Good clamming in chaleston

KiterTodd · July 2014

That looks awesome. I love stuffed clams. When I gather the big ones I'm never sure what to do with them as they can be so tough...this is a great idea.

HDumptyEsq · July 2014

Spear the clams.

Rhode Island bake stuffed clams

Comments

Categories