Stuffed quahogs

These large quahog clams are stuffed with a Portuguese-influenced mixture of bread, briny clams, and smoky chouriço.

Cape Cod Stuffed Quahog Company in Monument Beach honored by Yankee Magazine in annual awards

Stuffed Quahogs or "Stuffies" to true Rhode Islanders Ingredients * 6 large quahog clams * 1 tablespoon vegetable oil * 2 tablespoons butter * 1/4 cup chopped chourico (spicy Portuguese sausage), or chorizo * 1/3 cup diced onion * 1/3 cup diced green pepper * 1/4 cup lemon juice * 1 tablespoon Portuguese hot sauce (rec

Stuffed Quahogs, good for parties or family diners

This is my version of a great stuffed clam I had in Middletown Rhode Island, just north of Newport. I always like trying to make these recipes at home. They may not come out exactly the same, but I get a little taste of these great dishes. The Chourico doesn’t seem to be a normal ingredient of a stuffed clam,

Not too spicy chorizo is the star of this dish along with the fresh chopped clams, red pepper, celery, onion and garlic all blended with panko breadcrumbs. There are a few other key ingredients as well.

Stuffed quahogs are large clam shells with chopped clams, spicy sausage, and stuffing mix in this easy variation on an East Coast classic.

Food & Dining | Traditional Cape Cod Linguiça Stuffed Quahogs 12 - 15 lbs. local hard shell chowder quahogs ((will yield about 1 ¼ to 1 ½ pounds of meat))1 stick

A New England classic, "stuffies" combine the taste of the sea with a slightly spicy bread stuffing, and make an easy side or main course for a seafood night. Typically prepared with fresh steamed clams, this recipe is an easier version for the more landlocked folks out there.

Also known as stuffies, these stuffed clams, flavored with onion, celery, and green pepper, are a signature Rhode Island dish.