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Dad's Famous Stuffies

 Dad's Famous Stuffies
The third of July is almost as important as the Fourth in my family. We make these stuffies on the third every year, and it's an event in and of itself! —Karen Barros, Bristol, Rhode Island
10 ServingsPrep: 1-1/4 hours Bake: 20 min.


  • 20 fresh large quahog clams (about 10 pounds)
  • 1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
  • 1 large onion, chopped (about 2 cups)
  • 3 teaspoons seafood seasoning
  • 1 package (14 ounces) herb stuffing cubes
  • 1 cup water
  • Lemon wedges, optional
  • Hot pepper sauce, optional


  • Add 2 in. of water to a stockpot. Add clams and chourico; bring to a
  • boil. Cover and steam 15-20 minutes or until clams open.
  • Remove clams and sausage from pot, reserving 2 cups cooking liquid;
  • cool slightly. Discard any unopened clams.
  • Preheat oven to 350°. Remove clam meat from shells. Separate
  • shells; reserve 30 half shells for stuffing. Place clam meat in a
  • food processor; process until finely chopped. Transfer to a large
  • bowl.
  • Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place
  • in a food processor; process until finely chopped. Add sausage,
  • onion and seafood seasoning to chopped clams. Stir in stuffing
  • cubes. Add reserved cooking liquid and enough water to reach desired
  • moistness, about 1 cup.

2 of 2

Dad's Famous Stuffies (continued)

Directions (continued)

  • Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking
  • pans. Bake 15-20 minutes or until heated through. Preheat broiler.
  • Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If
  • desired, serve with lemon wedges and pepper sauce. Yield: 10
  • servings (3 clams each).
Editor's Note: Hot chourico can be found at and Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to resealable freezer bags; return to freezer. To use, place two stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high 2-1/2 to 3 minutes or until heated through. Serve as directed.
Nutritional Facts: 3 stuffed clams equals 296 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 1,188 mg sodium, 34 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.