Rhode Island Stuffies
Author: 
Recipe type: Appetizer
Cuisine: New England cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Hard-shelled clams in a bread stuffing presented in the shell.
Ingredients
  • Water
  • 1 stick salted butter
  • 4 cloves garlic, crushed
  • 1 onion, minced
  • Half green pepper, minced
  • Half red pepper, minced
  • 2 T Worcestershire sauce
  • 3 sleeves Ritz crackers, crushed
  • salt and pepper to taste
  • Chorizo sausage, optional
  • Lemon wedges
  • Hot sauce
Instructions
  1. Preheat oven to 375* F
  2. Bring one inch of water to a boil in a pot. Carefully place clams into pot. Put a lid on the pot at a slight angle, so steam can escape.
  3. Steam clams for 5-10 minute, just until they open. Do not over cook or they will be tough. Throw away any clams that do not open. Be sure to reserve the water for later.
  4. Let clams cool, then mince them. My husband likes them finely minced, so you get the flavor of clams in the dish. My son prefers big chunks.
  5. Break the shells in half and place them inside up on a baking sheet.
  6. Melt butter in a pan and saute onions, garlic and peppers.
  7. If you choose to add sausage to your dish, add it now as well. Rhode Island has many Portuguese people, so it is traditional to add it to. My family prefers them without.If you use sausage, you can use half of the butter.
  8. When the veggies and sausage are cooked through, put them into a mixing bowl with the remaining ingredients. Stir well.
  9. Add water from the clams until the stuffing is moist. Do this by tipping the pot and using a ladle to skim water from the surface. The water at the bottom will contain sediment.
  10. Stuff each shell to overfilling with your mixture.
  11. Bake for 30 hour on top shelf of oven, until warm throughout and slightly browned.
  12. Serve with lemon wedges and your favorite hot sauce.
Recipe by The Daily Adventures of Me at https://thedailyadventuresofme.com/home/how-to-clam-and-rhode-island-stuffed-clam-recipe