What is a stuffed quahog?

A stuffed quahog recipe uses large clam shells filled with a savory mix of chopped clams, crumbs, aromatics, and herbs. It’s a Rhode Island and Cape Cod favorite, often called “stuffies.”

What’s in a stuffed quahog?

The classic stuffed quahog recipe blends clams, buttery crumbs, onion, celery, bell pepper, garlic, lemon, and spices. Portuguese-style variations add linguica for smoky flavor.

How long do you cook stuffed quahogs and at what temperature?

Bake a stuffed quahog recipe at 375°F/190°C for 18–22 minutes until golden and hot. Mini versions bake faster, usually in 12–15 minutes.

Can I make this stuffed quahog recipe low-carb or keto?

Yes. Swap cracker crumbs for almond meal and add an egg for binding. The result is still crisp and flavorful, just lighter on carbs.

Can I freeze stuffed quahogs?

Absolutely. Freeze either baked or unbaked stuffed quahogs for up to 2 months. Reheat in the oven until the center reaches 165°F/74°C, then crisp briefly under the broiler or in the air fryer.

Stuffed Quahog Recipe: Easy New England “Stuffies” At Home

Name: Stuffed Quahog Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: New England
Ingredients: 2 cups quahog clams, cooked, chopped (reserve juices); 1 medium onion, chopped; 2 ribs celery, chopped; 1 small bell pepper, chopped; 2 cloves garlic, minced; 4 tbsp butter (or olive oil); 2–2½ cups cracker crumbs or panko; ¼ cup fresh parsley, chopped; 1 tsp lemon zest; 2 tbsp lemon juice; 1 tsp paprika or Old Bay seasoning; ½ tsp black pepper; Kosher salt, to taste; Pinch red pepper flakes (optional); 1–2 tsp Worcestershire sauce; ½–1 cup diced linguica or turkey sausage (optional, Portuguese-style); ½ cup lump crab or lobster (optional upgrade); Reserved clam juice or splash of stock, as needed

Description

Classic stuffed quahog recipe with clams, buttery crumbs, lemon, and herbs. A New England comfort food perfect for family dinners.

Ingredients

Scale

2 cups quahog clams, cooked, chopped (reserve juices)
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
2 cloves garlic, minced
4 tbsp butter (or olive oil)
2–2½ cups cracker crumbs or panko
¼ cup fresh parsley, chopped
1 tsp lemon zest
2 tbsp lemon juice
1 tsp paprika or Old Bay seasoning
½ tsp black pepper
Kosher salt, to taste
Pinch red pepper flakes (optional)
1–2 tsp Worcestershire sauce
½–1 cup diced linguica or turkey sausage (optional, Portuguese-style)
½ cup lump crab or lobster (optional upgrade)
Reserved clam juice or splash of stock, as needed

Instructions

Prep the Clams: Steam quahogs until shells open, then chop meat and reserve shells and juices. For shortcuts, use canned clams and rinsed shells or muffin tins.
Sauté the Aromatics: Heat butter or olive oil, cook onion, celery, and bell pepper until soft, then stir in garlic, paprika or Old Bay, and parsley.
Build the Stuffing: Off heat, combine clams, crumbs, lemon zest and juice, Worcestershire, and enough clam juice or stock to bind the mixture.
Fill and Bake: Spoon mixture into shells or muffin tins, mound slightly, and bake at 375°F (190°C) for 18–22 minutes until golden and hot. Adjust time for mini portions.
Finish & Serve: Brush with melted garlic butter and garnish with parsley and lemon wedges.

Notes

Keto option: replace crumbs with almond meal and add an egg for binding.
Vegetarian: swap clams for sautéed mushrooms with seaweed flakes.
Dairy-free: use olive oil instead of butter.
Gluten-free: substitute with GF crackers or panko.
Store leftovers for up to 3 days refrigerated or freeze baked/unbaked for 2 months. Reheat at 350°F until hot.
Allergy note: contains shellfish and gluten; Worcestershire sauce includes anchovies.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baked
Cuisine: New England

Nutrition

Serving Size: 1 stuffed quahog
Calories: 220
Sugar: 2g
Sodium: 480mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 14g
Cholesterol: 45mg

Keywords: stuffed quahog recipe