Rhode Island Stuffies (Stuffed Quahogs)

thegooddocta

Being the only Rhode Island egghead on the forum, I feel like I have to represent. Tonight, my wife and I had stuffies (stuffed Quahogs) on the LBGE. These are the first stuffies I've done on the egg, but I'll definitely be doing them again!

What is a quahog you ask? A quahog is simply a very large hard clam drawn from the waters of Narragansett Bay in Rhode Island. Stuffies are a true Rhode Island treat due to their size and freshness.

Traditionally, stuffies call for primarily clams and breadcrumbs. I kicked mine up a few notches.

Ingredients (makes 4 stuffies):

2 Narragansett Bay Quahogs, meat coarsely chopped, shells set aside, juice saved

1/2 lb of spicy italian pork sausage, crumbled

1 egg

1/2 cup finely chopped mixed nuts (or breadcrumbs)

1 jalapeno, ribs removed, minced

1/2 medium sweet onion, finely diced

3 cloves garlic, minced

Salt and Pepper

Instructions:

Combine all ingredients (including the clam juice) in a medium mixing bowl and mix by hand to combine. The mixture will be fairly wet, but should hold together well. Add a bit more finely chopped nuts or breadcrumbs if it's too wet. Mound the inside of the quahog shells that you set aside with the mixed filling.

Cook them on the egg direct at 400* for about 20 minutes (I pulled them with an internal temp of 160, and let them rest for about 5 minutes).

Here they are on the egg and finally on the plate!

thegooddocta

One note - I used a small applewood chunk which imparted a great, very light smoke flavor. It was a good addition. Next time, I'd probably go to a 1/3lb pork, and add some more clams to make them a bit more traditional :]

TTC

Do you ship?

Eggcelsior

Bird is the word!

ChillyWillis

I think there are 1 or 2 other RI folks around here. All my family is from RI but I live in Southern MA now.

The stuffies look great! There was actually a thread in here around a week ago where someone made up some meat sauce and cooked up some saugies the traditional RI was as well. Now all we need is to whip up some clam cakes and clear chowder on the egg and we can have a real old fashioned RI feast.

RaleighGuy

Very nice! I love stuffed clams!

thegooddocta

@TTC you'll have to make it to the ocean state! :]

thegooddocta

@ChillyWillis - man I love that clear chowder. Great idea to do it on the egg!

johnkitchens

Prior to this post I had never heard of a Quahog, and when I ask my wife if she is in the mood for a stuffie I usually have something else in mind, but that was an amazing cook. 

I would love to try it sometime.