Bell’s Stuffing Rhode Island Stuffies
We love this elegant take on traditional Rhode Island “stuffies” (also known as stuffed clams) made with quahogs, chorizo, and Bell’s Stuffing.
Rhode Island Stuffies
Photo Credit : Mark FlemingWe love this elegant take on traditional Rhode Island “stuffies” (the local name for stuffed clams) from Stacy Cogswell, executive chef at Artistry on the Green at the Inn at Hastings Park in Lexington, Massachusetts. Using quahogs give this stuffies recipe an authentic Li’l Rhody pedigree, and the use of Bell’s Traditional Stuffing (another New England favorite) helps speed up the time in the kitchen without sacrificing flavor. They’re perfect for holiday dinners, summer potlucks, and everything in between.
Yield:
40 stuffiesIngredients
20 whole quahogs, shells washed to remove dirt
1/2 pound butter
1 pound chorizo, diced
1 pound onions (about 2 medium), diced
10 ounces red pepper (about 2 large), diced
10 ounces celery (just under 3 cups), diced
1 (14 ounce) box Bell’s Traditional Stuffing
1 tablespoon Old Bay seasoning
1 ounce (2 tablespoons) tabasco sauce
1/2 ounce red pepper flakes (about 2 1/2 tablespoons)
1/4 ounce fresh parsley, chopped (about 1/4 cup)
Instructions
Steam quahogs until they just open. Set the liquid aside (do not discard). Shuck the quahog meat (saving the shells) and roughly chop. Set aside.
Prepare the Bell’s Traditional Stuffing according to the package directions. Set aside
Add the butter and diced chorizo to a pot over medium heat. Cook until the chorizo begins to brown and the butter gets foamy. Add the diced onion, red pepper, and celery. Cook, stirring occasionally, for 4 minutes.
Add Old Bay, tabasco, red pepper flakes, and reserved quahog liquid. Continue to cook until the mixture has reduced and most of the liquid is gone. Remove from heat and allow to cool
In a large bowl, combine prepared stuffing, vegetable mix, chopped quahogs, and fresh parsley.
Stuff the shells with the stuffing and refrigerate for 24 hours.
Bake at 350 degrees until stuffing browns on top, 15-20 minutes.
