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. Some think that a stuffie should taste only of minced clams and clam-juice-soaked bread; some add chopped onion, celery, and peppers; some add sausage; some spice the mix with herbs such as sage, thyme, and oregano. Bacon, stout, and Parmesan give our version a savory, earthy twist.
Active preparation time: 25 minutes
Total time: 60 minutes
Serves: 4–6
12–15 large clams, cleaned
5 slices bacon, chopped
3 Tbs onion, minced
1 tsp minced garlic
2 Tbs chopped parsley
1 Tbs lemon juice
1/4 cup (2 fl oz/59 ml) stout
1 cup panko bread crumbs
¼ cup grated Belgioioso Grana Aged Parmesan
Salt and freshly ground black pepper
Bring a large pot of water to a boil. Drop the clams into the boiling water and reduce the heat to low. Simmer until the clams have opened (about 6–8 minutes).
Remove the clams from the pot and allow to cool. Discard any clams with unopened shells.
Pull the meat from the shell avoiding the foot (the white muscle that holds the clam in place). Chop the clams finely. Twist the shells apart at the hinges and reserve.
Preheat the oven to 350°F (177°C). In a large sauté pan over medium-high heat, cook the bacon until it begins to brown. Reduce the heat to medium and add the onions. Cook until the onions become translucent, about 3–4 minutes. Add the garlic and cook for 1 minute. Add the parsley, chopped clams, lemon juice, and beer. Bring to a boil, then reduce heat to low.
When the liquid has reduced by half, add the bread crumbs. Stirring frequently, cook until the mixture has moistened to a stuffing consistency. Remove from the heat and allow the stuffing to cool. Fold in the Parmesan and season to taste with salt and black pepper.
Stuff the reserved clamshells with 2–3 Tbs of the stuffing and bake for 20–25 minutes or until the stuffies begin to brown.
Remove from the oven and serve.
Beer Suggestions: Deschutes Obsidian Stout (Bend, Oregon), Alaskan Stout (Juneau, Alaska), Newport Storm Winter Porter (Newport, Rhode Island).