Jump to content
 







Main menu
    


Navigation  


●Main page
 ●Contents
 ●Current events
 ●Random article
 ●About Wikipedia
 ●Contact us
 ●Donate
  



Contribute  


●Help
 ●Learn to edit
 ●Community portal
 ●Recent changes
 ●Upload file
  







Search  

































●Create account

●Log in
 









●Create account
 ● Log in
  



Pages for logged out editors learn more  


●Contributions
 ●Talk
  


















Contents

   



(Top)
  


1 See also  




2 References  













Stuffed clam






●Jawa
  
Edit links
  








●Article
 ●Talk
  
















●Read
 ●Edit
 ●View history
  







Tools
    


Actions  


●Read
 ●Edit
 ●View history
  



General  


●What links here
 ●Related changes
 ●Upload file
 ●Special pages
 ●Permanent link
 ●Page information
 ●Cite this page
 ●Get shortened URL
 ●Download QR code
 ●Wikidata item
  



Print/export  


●Download as PDF
 ●Printable version
  















Appearance
    

 





From Wikipedia, the free encyclopedia
  

Stuffed clams

Stuffed clams (orstuffies) are popular in New England, especially in Rhode Island, and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam.[1][2][3][4][5] Other ingredients typically found in the basic breadcrumb mixture are: meat such as sausage, bacon or chouriço (Portuguese sausage), chili pepper, lemon juice, bell peppers, celery, onion, garlic, spices and herbs. There are many different recipes for stuffed clams; many restaurants in New England have their own variety, as do many home cooks.

See also

[edit]

References

[edit]
  1. ^ Stern, Jane; Stern, Michael (2011). The Lexicon of Real American Food. Globe Pequot. p. 259. ISBN 978-0-7627-6094-7. Retrieved 2012-02-15.
  • ^ "Cuisine". Quahog.org. Retrieved 2012-02-15.
  • ^ Rodriguez, Johnette (May 2011). "Stuffed Clams: Rhode Island Food Specialty", Yankee magazine. Retrieved March 25, 2016.
  • ^ Levitt, Aimee (March 21, 2016). "Oyster Bah Serves Up the Flavors of Maine on North Halsted Street", Chicago Reader. Retrieved March 25, 2016. "The true revelation of my time at Oyster, though, was the "stuffie," a quahog clam chopped up and mixed with bread crumbs, celery, herbs, and chorizo and then baked in its shell. The crispy crumbs that stick to the side of the shell, what the French call the gratin, are particularly delicious. I have since learned that stuffies come from Rhode Island. I don't know why Rhode Islanders don't brag about them more."
  • ^ Lukas, Paul (2002-11-13). "The Big Flavors Of Little Rhode Island". The New York Times. Retrieved 2018-07-23.


    • Stub icon

    This food-related article is a stub. You can help Wikipedia by expanding it.

  • t
  • e

    • Retrieved from "https://en.wikipedia.org/w/index.php?title=Stuffed_clam&oldid=1125967356"
    Categories: 
    ●New England cuisine
     ●Clam dishes
     ●Baked foods
     ●Stuffed dishes
     ●Food stubs
     Hidden categories: 
    ●Articles with short description
     ●Short description matches Wikidata
     ●All stub articles
      


    ●This page was last edited on 6 December 2022, at 21:00 (UTC).
    ●Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.


    ●Privacy policy
    ●About Wikipedia
    ●Disclaimers
    ●Contact Wikipedia
    ●Code of Conduct
    ●Developers
    ●Statistics
    ●Cookie statement
    ●Mobile view


    Wikimedia Foundation
    Powered by MediaWiki