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Home » American Recipes » Rhode Island Stuffed Clams

Rhode Island Stuffed Clams

By Hank Shaw on May 27, 2019, Updated June 15, 2020 - 18 Comments

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4.89 from 9 votes
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Rhode Island Stuffed clams on a platter
Photo by Holly A. Heyser

Stuffed clams is what this recipe is called officially, but in our household, they’ve been known as “clam things” for a generation.

My mom named them that, and even had pretty green ceramic clam shell bowls strictly for the purpose of making clam things. I didn’t even know that she was making a variant of Rhode Island “stuffies” until I saw it on a menu in Rhode Island when I was a twentysomething.

What are stuffies? Basically chopped clams, usually but not always quahogs (Mercenaria mercenaria), mixed with breadcrumbs or crushed crackers, with sauteed onion, celery and green pepper, sometimes bits of bacon, and often hot sauce and/or Worcestershire.

You stuff the mixture into large, clean clam shells, ramekins, or, if you happen to have the clam shell bowls, those would do nicely.

The main difference between stuffed clams and the better-known clams casino is that stuffed clams are generally made with larger clams that are ground or chopped. Clams casino is normally made with smaller, bite-sized clams like littlenecks.

stuffed clams ready to eat
Photo by Holly A. Heyser

Mom’s recipe demands a particular ingredient I would never have in the house otherwise: Ritz crackers. Sure, you could use breadcrumbs, but it’s just not the same. I buy the packages of Ritz that have several small sleeves of crackers, because, well, I never eat them as-is, and want them to be fresh for the next batch of stuffed clams.

Mom also uses butter, lots of it. But another perfectly good option is to fry some bacon, chop it up and add it to the mix, and use the bacon fat instead.

I do deviate in one place from Mom’s recipe: I roast my green peppers where she does not. I also prefer to roast Anaheim or poblanos instead of regular green peppers. You can do either.

Well, to be perfectly honest, I deviate from Mom’s clam things in another way: I use the clams available to me, which are horseneck or butter clams, which are also called Washington clams. They are large, open-shelled clams of the Pacific Coast I dig every year.

Any clam will work for stuffed clams, though. My preference would be ground sea clams, butter clams, horseneck clams or a big chowder-sized quahog. Stuffed clams doesn’t need pretty little topnecks or Manila clams.

Home » American Recipes » Rhode Island Stuffed Clams
fried clams recipe

New England Style Fried Clams

Looking for another great New England clam recipe? Look no further.

Read More about New England Style Fried Clams

And yes, you can make stuffed clams with canned clams, but I don’t.

stuffed clams ready to eat
Print Recipe
4.89 from 9 votes

Stuffed Clams

These are baked, stuffed clams served either in their shell or a ramekin. It's a fantastic appetizer or starter for a seafood feast.
Prep Time45 mins
Cook Time25 mins
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 135kcal
Author: Hank Shaw

Ingredients

  • 2 Anaheim, poblano or green bell peppers, roasted, peeled, seeded and chopped
  • 5 tablespoons unsalted butter, divided (You'll need 3 tablespoons melted)
  • 1 1/2 cups minced yellow or white onion
  • 1 1/2 cups minced celery
  • Salt
  • 3 cups chopped or ground clams, or 3 cans of clams
  • Tabasco or other hot sauce to taste
  • Worcestershire sauce to taste
  • 3 tablespoons grated parmesan cheese
  • 1 sleeve crushed Ritz crackers (or Saltines), or 2 cups breadcrumbs
  • Black pepper to taste
  • Lemon wedges, for garnish

Instructions

  • Once you have your green peppers ready and your clams ground or chopped, preheat your oven to 350F. In a large frying pan, heat 2 tablespoons of the butter and saute the onion and celery until softened and translucent, but not browned. Salt them as they cook.
  • Remove the vegetables to a bowl to cool. When they are cooled, mix well with the clams, the chopped green pepper, Tabasco, Worcestershire, cheese and half of the crushed Ritz crackers. Stir in enough of the clam juices to make a thick paste.
  • Stuff the mixture into clam shells or ramekins or small, oven-proof bowls. Top with the remaining crushed crackers and drizzle the remaining butter over them. Grind black pepper over them.
  • Bake uncovered for 20 to 25 minutes. I like to put the clam shells on a baking sheet so I can take them all out at once. Serve with lemon wedges.

Nutrition

Calories: 135kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 227mg | Potassium: 132mg | Fiber: 2g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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Filed Under: American Recipes, Appetizers and Snacks, Featured, Fish, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for DianeDiane says

    August 23, 2021 at 12:20 pm

    I am going to make your stuffed clams, but I was wondering, have you ever made them with whole baby clams from a can.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 24, 2021 at 1:38 pm

      Diane: I have not, sorry.

      Reply
  2. Avatar for DianeDiane says

    July 14, 2021 at 9:15 am

    This looks delicious! We’re planning a vacation on Block Island and my husband has his clamming license ready to go. Can’t wait to try your recipe. You listed hot sauce and worcester sauce to taste. What would you recommend starting with – I don’t want to overdo it! Thanks

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 20, 2021 at 11:02 am

      Diane: Just a few drops then. You can always add more.

      Reply
  3. Avatar for BillyBilly says

    June 18, 2021 at 4:06 pm

    There’s just something about they way they do things in Rhode Island! I highly recommend trying clam cakes!

    Reply
  4. Avatar for MarieMarie says

    December 31, 2020 at 6:46 pm

    A great recipe! Moist a d delicious. It was a hit for New Years Eve. You really don’t need to change a thing!

    Reply
  5. Avatar for Hope LeesonHope Leeson says

    May 29, 2019 at 9:42 am

    Dear Hank, So is your mother from Rhode Island? And, would you ever consider coming here to give a presentation?? There are quite a few gatherers, hunters, gardeners, and cooks in RI who I think would be really thrilled to hear you speak. If so, let me know and I can see who I can contact to organize a venue for you – it is Rhode Island after all, and everyone knows everyone else, or at least knows someone, who knows someone…Seriously though, please consider our state as a destination for an upcoming tour. And thank you, for all of your great recipes and ideas!

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 29, 2019 at 10:20 am

      Hope: My mother is from Ipswich, Massachusetts. I’ve been to Little Rhody before for events and had a good time! I am not doing any public events in 2019, however. Maybe when my next book comes out, though!

      Reply
  6. Avatar for Mark BukerMark Buker says

    May 28, 2019 at 7:52 am

    Hank, thanks for a trip down memory lane. I spent my pre-teen summers on the beaches off Galilee, RI watching/helping my mother dig large sea clams to make chowder. She didn’t tackle
    “Stuffies” very often, we usually got them out to eat. Will definitely give this one a go. Love your stuff, keep it coming!

    Reply
  7. Avatar for Chris SomerlotChris Somerlot says

    May 27, 2019 at 5:11 pm

    I have been trying to find ceramic clam shell bowls for baked clams for a long time, to no avail. Quahogs are just not common in the stores.

    Reply
  8. Avatar for Frank DeSouzaFrank DeSouza says

    May 27, 2019 at 4:57 pm

    As A Rhode Islander I add Chourico and Portuguese fresh red pepper and instead of ritz I prefer Portuguese rolls, but so gd.

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 28, 2019 at 7:15 am

      Frank: I really do love the addition of chourico, but it’s not my mom’s recipe. Next time!

      Reply
  9. Avatar for George ShiaGeorge Shia says

    May 27, 2019 at 4:12 pm

    have not tried your recipe, but just see the stuffed clams brought back a flood of memories. I grew up in Connecticut and my mom made these every year around the holidays. Will give your recipe a try in the near future. Thanks!!!

    Reply
  10. Avatar for LeahLeah says

    May 27, 2019 at 12:09 pm

    In our household, they were called “crispy clams,” one of my son’s favorite things. We’ve also swapped in shrimp and even mushrooms, but they are always prepared in clamshells, regardless of the stuffing. I’ve never had them with Ritz crackers for the crumbs, must try!

    Reply
  11. Avatar for CharlesCharles says

    May 27, 2019 at 8:01 am

    That sounds like it would be great with oysters as well. I’m going to try , thanks Hank.

    Reply
  12. Avatar for Chris DuttonChris Dutton says

    May 27, 2019 at 6:49 am

    Once again hitting out of the park…. thank you SO Much good sir!

    Reply
  13. Avatar for NANCY SHAWNANCY SHAW says

    May 27, 2019 at 6:46 am

    Yes, Hank these are yummy and the only recipe that calls for clams that I will eat. Maybe that is why I called them “clam things”. Don’t really remember though.
    Love,
    Mum

    Reply
  14. Avatar for Michael OMichael O'Leary says

    May 27, 2019 at 6:23 am

    so delicious I will definitely make again and they will be front and center at parties

    Reply

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Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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