Stuffies

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

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

Side dish
Starter

Ingredients

Method