Stuffed Clams

  • 25 mins
  • 14 ingredients


  • 12 large quahog clams, washed
  • 1/4 cup dry white wine
  • 2 tbs olive oil
  • 1/2 lb Italian sausage, sweet or hot, casing removed and crumbled
  • 4 cups coarsely chopped stale bread, crusts removed
  • 1/2 cup onions, minced
  • 1/2 cup fennel, minced
  • 1/4 cup red bell pepper, minced
  • 1/4 cup green bell pepper
  • 1/4 cup celery, minced
  • 3 tbs fresh parsley
  • 2 tsp dried thyme
  • 2 tsp crushed red pepper flakes
  • kosher salt and black pepper to taste

In New England these clams are called “Stuffies”. The are large quahog clams that are stuffed with Italian sausage, bread crumbs, onions, peppers, fennel and are seasoned with thyme, parsley and red pepper.

  • Preheat oven to 350 degrees.
  • Combine, quahogs and wine in a large pot, bring to a boil, cover and cook until clams are just open.
  • Cool drain and reserve broth.
  • Remove clams from shells, saving 12 shell halves.
  • Chop clams coarsely and set aside.
  • Strain broth through a coffee filter and set aside.
  • Heat the olive oil in a saute pan and brown the sausage.
  • In a food processor, combine the clams, clam liquid and sausage and remaining ingredients and pulse until still slightly chunky.
  • Taste for seasoning and adjust if necessary.
  • Divide mixture and evenly place into the 12 shell halves.
  • Place stuffed clams on a baking sheet and bake for about 30 minutes.
  • Serve with lemon wedges.

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