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.
How to Cook Stuffed Clams
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
What to Serve with Stuffed Clams
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.
- In a large stock pot, place clams in a single layer and add enough water to come up to the back hinge of clams (about 6 cups). Cover and bring to a simmer over high heat. Reduce heat as needed to maintain a low simmer and cook until clams open, about 5 minutes.
- Remove pot from heat and let stand uncovered until clams are cool enough to handle. Remove clams from pot, reserving broth. Scoop clam meat from shells and finely chop meat. Set aside.
- Using kitchen shears, cut through shell hinges. Arrange half shells on an aluminum foil–lined baking sheet. Pour 2 cups clam broth into a liquid measuring cup and set aside. Discard the remaining broth.
- In a large skillet over medium heat, melt butter and add sausage. Cook until meat begins to render, then remove and transfer to a paper towel lined plate. Add onion, celery, and bell pepper to skillet and cook until softened, about 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Remove from heat.
- Add chopped clam meat, sausage, breadcrumbs, Lemon Garlic & Herb seasoning, and 1 cup reserved clam broth to skillet, and return to heat. Fold to combine and cook mixture until heated through, about 1 minute. (If mixture is too dry, add remaining 1 cup broth, 1/4 cup at a time, as needed. Mixture should be moist but not wet.) Stir in parsley, salt, and black pepper.
- Fire up your Louisiana Grill and set the temperature to 400°F. Divide stuffing mixture among clam shells on prepared baking sheet (about 1/4 cup each). Top with paprika and fresh minced parsley. Place in preheated grill and cook until clams are sizzling and golden brown, about 20 minutes. Remove from heat and serve immediately with lemon wedges.