Stuffed clams (or stuffies) are popular in New England and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam. 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.
- 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."
|This food-related article is a stub. You can help Wikipedia by expanding it.|