Rhode Island Stuffed Quahogs

Ingredients

• 12 eachlarge quahog clams$18.46
• 1 cupchopped clams$1.84
• 4 ozchourico sausage, diced$1.33
• 1 cupplain breadcrumbs$0.77
• 0.5 eachyellow onion, minced$0.48
• 2 eachgarlic cloves, minced$0.28
• 4 tbspunsalted butter$0.50
• 2 tbspfresh parsley, chopped$0.23
• 1 tbsplemon juice$0.06
• 0.5 tspkosher salt$0.02
• 0.25 tspblack pepper$0.03
• Total for 4 servings$24.00

Most of the cost is large quahog clams ($18.46) and chopped clams ($1.84). With oil, spices and staples already at home, the shop drops to about $23.21. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 450°F (230°C) and line a large rimmed baking sheet with aluminum foil. Scrub the large quahog clams thoroughly under cold running water to remove grit, discarding any that are broken or do not close when tapped.
2. Place the quahog clams in a large pot with 1/2 cup water, cover tightly, and steam over high heat for 6 to 10 minutes until the shells open wide. Discard any clams that remain shut, strain and reserve 1/2 cup of the clam cooking liquid, mince the steamed clam meat, and clean and dry 12 of the half-shells.
3. Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the diced chouriço and minced onion and cook for 4 to 6 minutes, until the sausage renders its fat and the onion is tender.
4. Add the minced garlic and cook for 1 to 2 minutes until fragrant. Take the pan off the heat and stir in the minced quahog meat, the chopped clams, breadcrumbs, reserved clam liquid, chopped parsley, lemon juice, salt and pepper until evenly moistened.
5. Pack the stuffing into the 12 cleaned half-shells, mounding it high. Set them on the prepared baking sheet. Melt the remaining 1 tablespoon of butter and drizzle it over the tops.
6. Bake at 450°F (230°C) for 12 to 15 minutes until the stuffing is hot throughout and the breadcrumb topping is deeply golden and crisp.
7. Remove the baking sheet from the oven and let the stuffed quahogs rest for 3 minutes so the internal juices settle.
8. Transfer the hot stuffed quahogs to a platter and serve immediately with lemon wedges and hot sauce, if you like.