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Rhode Island stuffies are baked stuffed quahog clams with a savory breadcrumb and sausage filling. This unique, protein-rich New England appetizer is a coastal family tradition worth trying.
Preheat your oven to 375°F (190°C). Scrub the quahog shells well, then steam clams just until they open—about 8–10 minutes. Set clams aside and reserve any clam liquor.
Sauté sausage in a large skillet over medium heat, breaking it apart and stirring until just cooked through. Use a slotted spoon to remove sausage, leaving drippings in pan.
To the drippings, add butter, then sauté onion, celery, and red bell pepper over medium-low heat until softened, about 5 minutes. Add minced garlic and cook 1 minute more.
Chop clam meat and combine in a bowl with cooked sausage, sautéed vegetables, breadcrumbs, chopped parsley, lemon juice, paprika, black pepper, salt, and 2–3 tablespoons reserved clam liquor. Mix to fully moisten—add more clam liquor if mixture is dry.
Spoon stuffing generously into each half shell. Place stuffed shells on a baking sheet and bake 22–25 minutes, or until golden brown and heated throughout. Allow to rest 5 minutes before serving.
