Rhode Island Stuffed Clams Recipe

Stuffed Clams Recipe Rhode Island Stuffies Hank Shaw

WEBMay 27, 2019 · Instructions. Once you have your green peppers ready and your clams ground or chopped, preheat your oven to 350°F. In a large …

Rating: 4.9/5(9)
1. Once you have your green peppers ready and your clams ground or chopped, preheat your oven to 350F. In a large frying pan, heat 2 tablespoons of the butter and saute the onion and celery until softened and translucent, but not browned. Salt them as they cook.
2. Remove the vegetables to a bowl to cool. When they are cooled, mix well with the clams, the chopped green pepper, Tabasco, Worcestershire, cheese and half of the crushed Ritz crackers. Stir in enough of the clam juices to make a thick paste.
3. Stuff the mixture into clam shells or ramekins or small, oven-proof bowls. Top with the remaining crushed crackers and drizzle the remaining butter over them. Grind black pepper over them.
4. Bake uncovered for 20 to 25 minutes. I like to put the clam shells on a baking sheet so I can take them all out at once. Serve with lemon wedges.

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Rhode Island–Style Clam Stuffies Recipe Mary …

WEBAug 2, 2023 · Directions. Preheat oven to 400ºF. Place clams in a single layer in a very large pot, and add enough cold water to come up to the …

1. Preheat oven to 400ºF. Place clams in a single layer in a very large pot, and add enough cold water to come up to the back hinge of clams (5 to 6 cups). Cover and bring to a simmer over high. Reduce heat as needed to maintain a low simmer; cook until clams open, about 5 minutes. Remove pot from heat, and uncover. Let stand until clams are cool enough to handle. Remove clams from pot, reserving broth. Discard any unopened clams. Remove clam meat from shells; finely chop meat, and set aside.
2. Using poultry shears, cut through shell hinges. Arrange half shells on an aluminum foil–lined rimmed baking sheet. Pour 2 cups clam broth into a liquid measuring cup, leaving any sand or residue in bottom of pot. Set clam broth aside. Reserve any remaining broth for another use, or discard.
3. Melt butter in a large skillet over medium. Add sausage, and cook, stirring occasionally, until sausage has plumped and released its red oil, 1 to 2 minutes. Remove sausage with a slotted spoon, and transfer to a plate lined with paper towels to drain. Add onion, celery, and bell pepper to skillet; stir to coat in fat. Cook, stirring often, until vegetables are softened, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Remove from heat.
4. Add chopped clam meat, sausage, breadcrumbs, thyme, and 1 cup reserved clam broth to skillet, and return to heat over medium. Fold to combine; cook just until heated through, about 1 minute. (If mixture is too dry, add remaining 1 cup broth, 1/4 cup at a time, as needed. Mixture should be moist but not wet.) Stir in parsley, salt, and black pepper.

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