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Stuffed Quahogs
Stuffies (American)
clams, bread
The clam meat gets chopped up and mixed with bread crumbs, herbs, and finely diced onion, bell pepper, and celery. The whole savory mess is then baked in a clam shell—and devoured across the region.
Quahogs, of course, are the large hard-shelled clams native to this area, the ones used in the chowders and clam cakes. “Quahog” comes from the Narragansett Indian name "poquaûhock"; the Narragansetts cultivated the clams for food and ornaments, and introduced them to the area’s first …
Created Aug. 14, 2017 by: itisclaudio
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