Stuffed quahogs, or “stuffies,” are a delicious mixture of diced clams, breadcrumbs, and spices baked on the half-shell. The clams are our hard shell clams which are hugely popular in America, the larger clams are called Quahogs and it's these you will need for this recipe.

Serves 4 


  • 6 to 7 large hard shell clams 
  • 1 onion, halved
  • 6 slices white bread, toasted and buttered
  • Half a tablespoon smoked paprika
  • 120g linguiça or chorizo sausage
  • Tabasco to taste


Preheat the oven to 180C

In a medium pot, bring 1 litre of water to a boil over high heat. Add onion and clams, letting them steam until they open up, 5 to 10 minutes. Remove the clams and save the broth.

Take the cooked clams out of their shells and chop finely. Separate the shells into halves and save.

Soak the toast in the broth and place in a large mixing bowl. Add the other ingredients and mix until stiff.

Scoop the mixture into empty half-shells. Place stuffed clams on a sheet pan and bake for 30 minutes, or until toasty brown on top. Serve with a pat of butter.