Best Susies Stuffies Recipes

RHODE ISLAND STUFFIES

Rhode Island Stuffies image

My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.

Provided by quotFoodThe Way To

Categories Portuguese

Time 45m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

15 quahogs, shucked and then chopped
2 loaves Italian bread (day old bread)
2 tablespoons oil
2 medium onions, chopped
1/2 green pepper, chopped
2 -3 garlic cloves, minced
2 tablespoons crushed red pepper flakes
2 tablespoons parsley, chopped
paprika
margarine
1/2 lb portuguese chourice sausage (optional)

Steps:

Open quahogs, placing meat and juice in separate bowls. Save shells.
In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
Add chopped quahogs (clams).
In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
Wash shells and separate.
Mound shell halves with stuffing.
Sprinkle top with paprika and parsley.
Dot tops with a small amount of margarine.
Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
OPTIONAL: You may add ground Chourice to onion while sautéing.

Nutrition Facts : Calories 143.9, Fat 3.4, SaturatedFat 0.6, Cholesterol 4.9, Sodium 242.9, Carbohydrate 22.4, Fiber 1.5, Sugar 1.2, Protein 5.6

DAD'S FAMOUS STUFFIES

Dad's Famous Stuffies image

The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

20 fresh large quahog clams (about 10 pounds)
1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
1 large onion, chopped (about 2 cups)
3 teaspoons seafood seasoning
1 package (14 ounces) herb stuffing cubes
1 cup water
Optional: Lemon wedges and hot pepper sauce

Steps:

Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

DAD'S RHODE ISLAND STUFFIES

Dad's Rhode Island Stuffies image

I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese...

Provided by star pooley

Categories Seafood Appetizers

Time 45m

Number Of Ingredients 11

Ingredients

15 quahogs , shucked and then chopped
2 loaves italian bread (day old bread)
2 Tbsp oil
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2-3 clove garlic, finely minced
2 Tbsp crushed red pepper flakes
2 Tbsp fresh parsley, finely chopped
1/2 lb portuguese chourice sausage (optional)
paprika, sweet mild
salt

Steps:

1. Open quahogs, placing meat and juice in separate bowls. Save shells.
2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams).
3. In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
4. Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
5. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.