Cape Cod Stuffies



I love everything related to clams and have enjoyed many varieties; razor clams in Barcelona, Manila  clams in Newark, little necks on the half shell wherever I can get them, steamers dipped in butter, Ipswich belly clams lightly fried throughout New England, etc.. One of my favorite chance encounters was when at a restaurant in Cape Cod years ago and I saw some other patrons eating "Stuffies" at the bar, After inquiring about them I ordered a couple and was delighted. The recipe uses Quahog clams, which are native to cold New England waters. They are huge clams that must either be ground in a meat grinder or hand chopped to a small dice. Typically used in chowders, or, when ground up they become the basis of stuffies.

Unfortunately, here in Jersey I haven't been able to locate fresh quahogs, so when my local fish counter has very large cherry stone clams (ask your fish guy to pick out the largest specimens),  I make them.  Here's how I do it...

Ingredients

12 very large fresh cherry stone clams

4 cloves of garlic diced

1/2 medium onion diced

1/4 red pepper diced

8 ounces spicy Italian sausage (or chorizo) removed from casing (brown well and break up to small size)

1 cup diced Italian bread, toasted in 350 degree over for 10 minutes

1/2 cup finely grated Reggiano Parmigiana
4 ounces melted butter

3 tablespoons fresh parsley

Tabasco or other hot sauce (for spicier version)

1) Put a dozen large cherrystones in 2 inches of water in a pot with a tight lid. Boil/steam till the clams open up. Discard any that don't open. Remove the clams from the shells and put them on cutting board. Pour the liquid from the pot into a separate bowl because we will need it later. Select the nicest looking 14 shells from the 24 halves, and lay them on a cookie sheet. 

2) Chop the clams to a reasonable size, and put in a bowl with any liquid released from the chopping.

3) Add the sauteed garlic and onions and pepper.

4) Add the browned hot Italian sausage.

5) Add the homemade breadcrumbs, parsley, and grated Reggiano.

6) Add enough of the reserved clam juice from the pot, to make a somewhat wet mix.

7) Add 4 ounces of melted butter, and additional hot sauce if you want spicy version.

8) Stuff each shell to overflowing, then sprinkle some paprika on top.

9) Bake in 400 degree oven for 15-20 minutes, depending on how crusty you like them.

The first ones I had were very spicy, indicating they added a lot of hot sauce. With a couple of ice cold beers, they were a perfect bar snack. You can prepare them up to day in advance prior to baking. I've made them numerous times, and everyone seems to like them.