Also known as stuffed quahogs or "stuffies," these New England-style stuffed clams are a regional favorite in Massachusetts and Rhode Island. The large, hardshell clam is steamed, meat chopped, and combined with sausage, bread crumbs, onions, celery, and Portuguese spices.
Cooking instructions: Preheat Oven to 400F, place clams on a baking sheet, and bake for 12-15 minutes or internal temperature reaches 165F. Traditionally, they are baked with a little butter on top to give a little extra golden color and full flavor. Stuffies make a perfect, easy appetizer.
Bread crumbs, clam broth, ground quahog (clam) meat, linguica sausage, margarine, onions, peppers, celery, garlic, Worcestershire sauce, hot chopped cherry peppers, salt, cayenne pepper. Contains dairy, shellfish, wheat, and soy.