Stuffies

Name: Stuffies
Yield: Makes 16 stuffies, or 8 portions, though you’ll want more
Ingredients: 12 quahogs; 1½ cups/360 milliliters water; 6 tablespoons/90 grams unsalted butter; 1 medium onion, cut into small dice (about 1 cup); 3 garlic cloves, roughly chopped; 1 red bell pepper, seeded and cut into small dice (about ½ cup); 2 celery ribs, cut into small dice (about ½ cup); Hot sauce, for serving (I’m old-fashioned and prefer tangy Tabasco, but any hot sauce will do.); 1 lemon, cut into wedges, for serving; Kosher salt to taste; ¼ to ½ teaspoon red pepper flakes (optional); 8 ounces/225 grams Portuguese or Spanish chorizo (or other spicy cured sausage), cut into small dice; 1½ cups/100 grams seasoned bread crumbs; ¼ cup grated Parmigiano-Reggiano; ½ cup/30 grams pulverized Ritz crackers (10 or so)

Preparation info

Makes
16
stuffies

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

This is an economical and tasty side dish or starter course that uses big clams called quahogs. You can also use large cherrystone clams if quahogs are not available. This is an unbeatable combination of sausage, clam, and aromatics bound with bread. If you like stuffing, this is one of the most sublime versions I know—spicy, chewy, crispy, and satisfying.

Ingredients

Starter
Side dish

Ingredients

Method