A regional specialty hailing from New England, stuffed clam is usually made with a mixture of clam meat, onions, garlic, breadcrumbs or crumbled crackers, butter, and parsley. This mixture is stuffed into clam shells before being baked. Other typical ingredients include red and green peppers, celery, lemon juice, paprika, red pepper, and cayenne pepper.
Often referred to as stuffies, the dish is typically made with the meat of large clams such as quahogs or cherrystone clams, and it can also be enhanced with grated parmesan cheese. Some variations of the dish call for a chunkier or smoother filling, while others use a variety of additions in the mixture, such as crispy bacon strips or lingucia, a type of Portuguese sausage.
"It's a great place to try a quahog (also known as 'stuffies' or stuffed clams)."
"In the postcard-perfect fishing village of Menemsha, pick up stuffed clams from Larsen's Fish Market, then picnic right on the working docks made famous in the movie Jaws."
"One of the things you absolutely have to try is the stuffed quahog."
"The stuffed clams are very tasty."
"Good ones can be found at Arnold’s Lobster and Clam Bar, where Susie Buckley has trademarked her personal recipe. The quahogs come from local waters, though almost everything else beyond the cracker crumb is a mystery. “Susie’s secret ingredient is love!” proclaims the website. Whatever it is, these behemoth snacks are revered for a reason."
"They were excellent and really tasty."