Stuffed Clams

This is a recipe from Jose Romo, head chef at the Hog Island Oyster Bar in Napa. It’s also a favorite dish of Hog Island CEO John Finger’s mom. There are lots of versions in New England, but ground zero for stuffed clams is Rhode Island. There they are called “stuffies,” and you can find them in delis and seafood shacks as well as expensive eateries. Bread crumbs are traditionally used but there are lots of recipes that use crushed saltines or Ritz crackers in their place.