Stuffies (or stuffed clams, as they’re called outside of Rhode Island) usually consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard-shell clam. Beyond that basic foundation, there are as many different recipes as there are cooks.
What is a quahog from Rhode Island?
The popular shellfish of Rhode Island (and subject of many jokes) is the quahog (also: quohog or quahaug), the shellfish used by Natives to make wampum. Outside Rhode Island quahogs are usually called hard-shell clams and people often say they are going clamming or clam digging.
How do you eat quahogs?
Cherrystones are best eaten steamed or broiled. They are the perfect clam to cook and serve in the shell. A quahog’s goal in life is to grow beyond four inches, at which point it is big enough and thick-shelled enough to be almost immune to animal predators.
What is quahog sandwich?
Stuffies (stuffed quahogs)
For this dish, the clam meat gets chopped up and mixed with bread crumbs, herbs, and finely diced onion, bell pepper, and celery. The whole savory mess is then baked in a clam shell—and devoured across the region.
How do you cook fresh Stuffies?
Divide stuffing among clam shells on prepared baking sheet (about 1/4 loosely packed cup each). Bake in preheated oven until tops are sizzling and golden brown, about 20 minutes. Divide stuffies among 8 plates; garnish with parsley sprigs, and serve immediately with lemon wedges.
What is the difference between a clam and an quahog?
From smallest to largest, generally, countneck, littleneck, topneck, cherrystone, and chowder all describe different widths of the clam—and the word “quahog” itself is sometimes used specifically to describe chowder clams.
Are quahogs good for you?
Clams are one of the best dietary sources of vitamin B12, and they offer an impressive 824% of the reference daily intake (RDI) per 100 grams.
1) Exceptional Source of Vitamin B12.
| B12 per 100 g Raw Weight | Amount | % RDI |
|---|---|---|
| 80% lean beef | 2.1 mcg | 36 % |
| Clams | 49.4 mcg | 824 % |
Are quahog clams edible?
You can eat them grilled, raw, or stuffed and broiled. Chowder clams are the largest northern quahog—three inches and wider. Since they’re tough, they’re generally not eaten raw; instead, they’re cooked and chopped for chowders.
Can you eat raw quahogs?
The clam, sometimes seen as a poor cousin to the oyster, can also be enjoyed both raw and cooked. Best raw are tiny littlenecks or mid-sized cherrystones. Others, like quahogs or mahogany, are too chewy to be eaten raw, but are perfect for chowders and other cooked preparations.
How do you make stuffed quahog?
Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon). Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
How long do you bake Stuffies?
Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes.
What are Stuffies clams?
Stuffed clams (or stuffies) are popular in New England, especially in Rhode Island, and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam.
Are stuffed clams healthy?
They are a lean source of protein; are rich in minerals, vitamins, and Omega- 3 fatty acids; they promote sexual health; and have been found to possess cancer-preventing properties.
Where are quahogs found?
About the Species. Ocean quahogs are distributed from Newfoundland to Cape Hatteras, NC. The U.S. fishery focuses on two regions: Maine and Long Island, New York. Dredge and hand harvest are authorized in the commercial fishery, with hydraulic clam dredges being the primary gear type used.
Is a surf clam a quahog?
Quahogs (Mercenaria mercenaria) and surf clams (Spisula solidissima) are bigger cousins to the soft shell clam (Mya arenaria). No license required to harvest quahogs (pronounced co-hogs) or surf clams.
When should you not eat clams?
Common lore states that we should only be eating shellfish, especially oysters, in months with the letter “R.” So we can help ourselves to all the oysters, mussels, and clams we can eat from September through April, but put the brakes on come May.
How do you clean and cook quahogs?
Soak them in cold water for 20 minutes so that they can take in clean water and expel sand. Then give them a rinse. Steam the clams in a big pot of water until the shells open, 5–7 minutes. Serve the clams with drawn butter, along with the hot water in which you steamed them.
Can you get sick from eating too many clams?
The illnesses of most concern from eating raw or undercooked oysters or clams are Vibrio infection, norovirus infection, and hepatitis A. See fact sheets for those diseases for more details. Symptoms can include vomiting, diarrhea, nausea, stomach pains, severe weakness.
What is the best clam to eat?
(Mercenaria mercenaria)
Measuring from one to two inches across, the littleneck is the smallest quahog. Like chowder and cherrystone clams, it’s mild and briny, but its size means it’s the most tender (and prized) of the lot; the plump, juicy meat is excellent raw or cooked.
What is the largest edible clam?
Geoduck Clam
Geoduck Clam: The Giant Edible Clam.
What clams can you not eat?
Unlike crabs, you won’t be able to eat the entirety of a soft shell clam. The clamshell is thinner and more brittle than its hard shell cousins, but not edible. Shell colors are typically shades of white and gray, with a chalky appearance.
