New England Stuffies


New England Stuffies

Thanks to the great followers of this page!!
Was just sent this recipe for some New England Stuffies!!

  • Author: Maria Lawton
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Category: Fish


Units Scale

6 large hard shelled large clams/quahogs, scrubbed clean
1 loaf of day old Italian bread
1 medium onion, finely diced
1/2 green bell pepper, finely diced
3 cloves garlic, minced
1/2 lb ground chourico
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon wet crushed red pepper
1 tablespoon parsley, chopped
Salt and pepper to taste


Steam open clams and remove from the shells. Reserve the shells and liquid from the clams. Process the bread into rough crumbs using a food processor. Saute onions, peppers, and chourico until veg is softened. Add the minced garlic and cook until it becomes fragrant. In a large bowl add the breadcrumbs and cooled meat mixture. Add the paprika, wet red pepper, and parsley and mix to combine. Strain the liquid from the clams through a coffee filter and add just enough to wet the bread stuffing without making it soggy. Add salt and pepper to taste. Use the food processor to grind the clams and add to the stuffing. Stuff the reserved clam shells and tie closed. Bake at 375° for 25 minutes.

Did you make this recipe?

Share a photo and tag us @azoreangreenbean — we can’t wait to see what you’ve made!

1 thought on “New England Stuffies”

  1. I love these…my mom was portuguese and so this brings back such great memories…thank you for what you are doing.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Shopping Cart
Scroll to Top