1/2 teaspoon Black Pepper
6 cups Breadcrumbs
1/4 cup Celery, Finely Chopped
2 teaspoon Chopped Fresh Flat-Leaf Parsley
1 Garlic Clove, Minced
1/2 teaspoon Kosher Salt
1 teaspoon Lemon Pepper Garlic & Herb
Lemon Wedges, for Serving
1/2 cup Onion, Chopped
1 – 2 tbsp Paprika
12 Quahog Clams
1/4 cup Red Bell Pepper
1/2 Link Sausage or Chorizo, finely chopped
1/2 cup Unsalted Butter
Also known as “stuffies,” this signature Rhode Island dish features fresh Quahog clams stuffed with a savory mixture of sausage, peppers and breadcrumbs. A staple in East Coast dishes, Quahog clams have a briny, tender meat with mild sweetness that is perfectly complimented by the addition of smoky sausage. The clams are grilled and elegantly served in their natural shell for a presentation perfect for a dinner party appetizer or summer side dish.
Place the stuffed clams on a preheated grill and cook until clams are sizzling and golden brown, about 20 minutes if your grill is set to 400°F
Stuffed clams pair well with other seafood dishes such as fish, crab, lobster, shrimp, etc. Also, this recipe works wonderfully as a side for a grilled 6 oz steak, creating a delightful meal for guests.
Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.
This recipe uses Louisiana Grills Lemon Pepper, Garlic, and Herb.
To make this a gluten free version, simply use gluten free breadcrumbs. The rest of the ingredients do not contain gluten.