Baked Stuffed Quahogs or Clams (Rhode Island Style)

Ingredients

Directions

1. 1

   Preheat oven 350 degrees.

2. 2

   Shuck quahogs/clams, set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.

3. 3

   Melt 1 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add whole quahogs and saute on low about 5 minutes more. Add 1 cup of white wine and continue to simmer for another 5 minutes to reduce liquid just a bit.

4. 4

   Add 2 cups clam juice and another stick of butter.

5. 5

   When butter is melted, strain and separate quahog/veggie mixture and liquid.

6. 6

   In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.

7. 7

   Pick quahogs/clams out of veggie mixture, chop them up (I use a kitchen scissor) and add them and veggies to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.

8. 8

   Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.

9. 9

   Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.

10. 10

    Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.

11. 11

    A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.

12. 12

    I put 40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!

13. 13

    Enjoy!