Baked Stuffed Clams "Stuffies" Recipe

Ingredients

For Cooking the Clams

• 10 pounds quahog clams (about 1 pound clam meat)
• 1 bay leaf (optional)
• 1 small yellow onion, quartered (optional)
• 3 peppercorns (optional)

For the Stuffing

• 1 large yellow onion
• 1 large red pepper
• 3 celery ribs
• 3 to 4 sleeves Ritz crackers (about 30 crackers per sleeve)
• 0.75 stick unsalted butter
• 1 tablespoon unsalted butter
• 0.75 to 1 cup clam broth (reserved from cooking)
• 2 tablespoons Worcestershire sauce
• 3 teaspoons lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon fresh chopped parsley
• 1 salt and pepper (for seasoning)
• 2 slices bacon (optional)

Instructions

Cook the Clams

1. Scrub the shells of the clams under cool water. Discard any clams that are opened or with gaping shells.
2. Fill a large pot halfway with water—enough to almost cover the clams completely so they all open at the same time. Add a small quartered onion, bay leaf, and peppercorn to the water, or cook the clams in plain water.
3. Bring to a boil and add the clams. Cover and cook for 6 to 10 minutes, until the clams have opened and the meat has turned opaque.
4. Remove the clams from the water, strain the broth and reserve up to 1½ cups.
5. Let the clams cool for 10 to 15 minutes, then remove the clam meat from the shells and set aside.
6. Separate the clamshells into two pieces, clean off any broken pieces or remaining residue. Reserve about 18-20 of the best shells.

Prepare the Stuffing Ingredients

1. In a food processor, pulse the crackers into a fine crumb and set aside.
2. Wipe out the food processor and pulse the onion, celery, and red pepper until the vegetables are minced but not puréed. Set aside.
3. Wipe out the food processor and pulse the clams just until chopped into small to medium pieces. Set aside.

Make the Stuffing

1. In a large skillet, melt the butter over medium-high heat. Add the onions, celery, and pepper, and season with a sprinkle of salt and black pepper.
2. Cook the vegetables until translucent, about 3 minutes, then remove from the heat.
3. In a large bowl, combine the sautéed vegetables, chopped clams, and cracker crumbs.
4. Melt the remaining butter and pour over the mixture. Add the Worcestershire, lemon juice, garlic, ¼ teaspoon salt, ⅛ teaspoon pepper, and fresh parsley.
5. Mix the clam broth into the stuffing a little at a time, until the mixture is thick but still slightly wet—similar to a thick pâté.

Stuff and Bake

1. Preheat the oven to 375°F.
2. Stuff the clean shells with the mixture, lightly pressing the stuffing into the clamshell. The stuffing should be slightly rounded on top.
3. Set each stuffed shell on a lipped baking sheet.
4. Optional: Top each stuffed clam with a 1-inch slice of bacon before cooking.
5. Bake for 45 to 50 minutes or until the top of the stuffed clams is rich brown in color and slightly crunchy. If using bacon, it should be crispy.
6. Serve right away, plain, with lemon, or hot sauce.

Notes

• Reserve about 1 cup of clam broth when cooking for use in the stuffing
• The clam meat should be chopped into small to medium pieces, not minced too fine
• The stuffing mixture should be thick but slightly wet—similar to a thick pâté