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