New England Stuffies hold a special place at the table for anyone who grew up along the coast, and this recipe is no exception. A follower of mine who shares my love of Portuguese cooking sent me this recipe, and the moment I saw chourico on the ingredient list, I knew it had found the right home. These New England Stuffies bring together the best of a New England clambake tradition with the bold, smoky flavors of the Portuguese kitchen.
What Are New England Stuffies?
New England Stuffies — also called stuffed quahogs — are a beloved New England seafood tradition. Large hard-shell clams, known as quahogs, are steamed open, chopped, and mixed into a seasoned breadcrumb stuffing that gets packed back into the shells and baked. They are a staple at clambakes, fish fries, and summer gatherings across Rhode Island and southeastern Massachusetts. This version adds ground chourico to the mix, which gives the stuffing a smoky, spicy depth that takes the classic recipe somewhere distinctly Portuguese.
How to Make This Recipe
The key to great New England Stuffies is layering the flavor correctly. You start by steaming the clams just until they open, then reserve both the shells and the liquid — that briny clam liquor is what keeps the stuffing moist without making it soggy. The chourico and vegetables get sautéed first so everything is cooked through before it meets the breadcrumbs. When you combine everything in the bowl, add the strained clam liquid gradually — you want the stuffing damp but not wet. Pack the shells generously, tie them closed, and bake at 375°F for 25 minutes until the tops are golden.
Tips for the Best New England Stuffies
- Use quahogs, not smaller clams. Cherrystone or littleneck clams are too small to stuff — you need the large hard-shell quahogs for this recipe.
- Strain the clam liquid through a coffee filter before adding it to the stuffing. Sand in your stuffies is not a good time.
- Day-old Italian bread is intentional. Fresh bread turns to paste. Stale bread holds its texture and absorbs the clam liquid properly.
- Don’t skip the chourico. You could substitute linguica if that’s what you have, but the smokiness of chourico is what gives this version its character.
- Tie the shells closed with kitchen twine before baking. It keeps the stuffing packed in and helps everything hold together as it bakes.
- Make them ahead. Stuffies actually improve after sitting for a bit. Assemble them earlier in the day, refrigerate, and bake when you’re ready.
- Leftovers reheat well in a 350°F oven for about 10 minutes. Avoid the microwave — it turns the stuffing rubbery.
Serving and Storing
New England Stuffies are best served hot, straight from the oven, with a squeeze of lemon and a side of crusty bread to catch any extra stuffing. They work equally well as an appetizer or a main course — two per person is usually a comfortable serving for a meal. Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven, not the microwave.
A good food processor makes quick work of the bread and the clams in this recipe. I use mine constantly for recipes like this — here’s the one I use.
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PrintNew England Stuffies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Category: Fish
Ingredients
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
Instructions
1. Steam open clams and remove from the shells. Reserve the shells and liquid from the clams.
2. Process the bread into rough crumbs using a food processor.
3. Saute onions, peppers, and chourico until the onions and peppers are softened. Add the minced garlic and cook until it becomes fragrant.
4. In a large bowl add the breadcrumbs and cooled meat mixture. Add the paprika, wet red pepper, and parsley and mix to combine.
5. 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.
6. Use the food processor to grind the clams and add to the stuffing. Stuff the reserved clam shells and tie closed. Bake at 375° F for 25 minutes.
I love these…my mom was portuguese and so this brings back such great memories…thank you for what you are doing.