Our family loves New England clams in any form. Deep fried of course while visiting the shore with lots of tangy tartar sauce. Or steamed with all the dunking and slurping rituals. We’ll find them in a silky chowder, tossed in a simple white wine and garlic sauce over spaghetti, and in clam dip, too, let’s not forget that party staple.
So many stuffies, or design your own
But one of our favorites is the traditional New England ‘stuffie’ a stuffed clam with a wide range of variations and possibilities, stuffed and baked right in the shell. That’s the fun part. The stuffing can be as simple as a little breading with sautéed onions and celery, usually some fresh parsley is involved, or flavored up with chorizo in the Rhode Island style with its nod to its large Portuguese culture. Fiddle with the herbs, or the vegetables, just don’t use something that will overpower the taste of the clams, because that’s what it’s all about.
We all have our favorites
My version is flavorful and moist, with a crispy top, scented with Herbes de Provence, some paprika, and chives. I often use parsley, but it’s been looking pretty sorry at the markets right now, so chives it was. There’s no egg in the stuffing, which keeps it light and the flavor more clam forward.
Two types of clams on the east coast
New England boasts two distinct varieties of clams hard and soft shells. Hard shell, referred to as quahogs (pronounce co-hog) Quahogs take their name from the native Narragansett “poquauhocks.” They are sold by size, and include countnecks, topnecks, littlenecks, mahogany, cherrystone, and the even larger chowder or beach clams usually referred to simply as quahogs.
Then there’s steamer clams
Soft shell clams are the basic steamers, and the shell is not really soft so I’m not sure where this designation comes from. They have a long neck, hence their alternate name of longnecks, and often called ‘pisser’ clams as well because they can tend to spray the harvester. Quite an image. Instructions on the ritual of eating steamers here: New England Clambake
It’s all about the prep
However you use the clams, of any type, buying and prepping them properly is essential, but pretty easy.
What to look out for
Look for clams that are solidly shut with absolutely no cracks or chips. Have the fish monger check each one, they can tell as they pack them. Although best to buy at a fish market, you can find them easily in New England and elsewhere in supermarkets at the fish counter, but you’ll probably have someone inexperienced packing your clams, so watch them like a hawk. Don’t let them put the clams in a tied-up plastic bag, they need to breathe. Mesh is best, then paper, and if they have to be in plastic, don’t let them close the bag. Ask for ice as well.
The cleansing, don’t skip this step
No matter how you are going to cook them, you’ll have to give them a cleansing soak in salt water first to remove the sand and sea grit in the shell. Fill a bowl with a couple of quarts of cold water and add a couple of tablespoons of coarse salt. My mom used to also add cornmeal to aid in the purging, but I don’t bother with this any longer and it doesn’t seem to matter. Sorry mom. Gently place the clams in the water and let soak for a half hour and up to an hour. If the water is really murky, drain and soak them again. When ready, gently remove them from the water and scrub off any debris with a stiff brush. This is a good time for a last inspection.
Never fear
Note: sometimes if your water is room temperature or warmer, the clams will open up slightly. Just give them the tiniest of taps on the counter and they should close again. Next time, make sure your water is cold.
Now you are ready to cook.
For these stuffies, I used Maine beach or topneck quahogs about 2 ½ inches or 7 cm wide. Cherrystones are a good choice for stuffing too. Two to three, depending on size, make a perfect appetizer, or even a light supper with some vegetables. You can use smaller clams if you like, they are delightfully tender and flavorful as well.
Save that clam juice for the most flavor!
Make sure to reserve and use all the clam juice, treat it like gold. This is where so much of the flavor resides and you want these gems to taste like clams first and foremost.
New England Stuffies
- 8 or 9 quahogs clams, 2 ½” or 7 cm wide
- 1 tbsp. extra virgin olive oil and 1 tbsp. butter
- 1 large or two small shallots, minced
- ½ cup minced mushrooms of choice
- 1 rib of celery, minced
- 2 cloves garlic
- 1 tsp. Herbes de Provence
- 1 tsp. sweet paprika, or hot if you are brave
- 1 tsp. minced chives
- ½ cup dry white wine
- Black pepper
- 2 tbsp. Parmesan cheese, optional
- 1 to 2 slices of whole wheat bread
After your soak and scrub of your clams, open them with a thin sturdy knife (I use my oyster knife) over a bowl to catch all the liquid, this is gold, and will add tons of remarkable clam flavor to the stuffies. Insert the knife at the hinge and twist the knife. The clam should release easily. Run the knife along the top to loosen all around, taking care not to jab the clams. Open and cut the clam away from the shell and drop it in the juice while opening the rest. Chop up the clams, not too finely, and return to the liquid. Tuck these in the refrigerator while you prepare the rest of the filling, and clean and rinse out the shells.
Preheat the oven to 375 F.
In a medium sauté pan, add the oil and butter and melt over medium high heat. Add the shallots, mushrooms, and celery and sauté until tender, then mix in the garlic and herbs and cook another minute. Season with pepper. Add the white wine to deglaze, and let simmer until the wine is reduced to almost nothing.
Place the clams and their juice in a bowl with the vegetables. Grate or process the bread to a medium fine crumb and add a little at a time to the rest of the ingredients along with the Parmesan and mix until you have a moist stuffing consistency. You may have some bread left over, or you made need to grate a bit more depending on how much juice was in the clams.
Pack the shells firmly with the stuffing mixture. Place on crumpled foil on a sheet pan to keep the clams from rocking. Spritz with a bit more olive oil or brush with butter, cover, and bake for 10 to 15 minutes, depending on size. Turn on the broiler and continue cooking until the tops are browned and you can see bubbling on the sides.
Top with a few more chives and serve with lemon slices.
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Born and raised in Maine, I have eaten steamed class since I was young. But until reading this article, I had never heard of stuffies. The things I learn from my blogging friends!
Now that they are on your radar, you’ll see them!
I want some of those right now! They look divine! I think it goes without saying there are no New England clams within a thousand miles of here. I have not had clams in years, but the sight of these makes me want to head northeast!
Thanks Suz! They are tasty for sure! I think you need a trip north!
I love reading about your New England traditions which is so different from any place I’ve ever lived. These clams look amazing; how I wish we could get the fresh seafood that you find.
Thanks Jan. We know we are lucky indeed, and our seafood is really among the best!
Now you’re talking! Looks delicious.
Thanks! So tasty, whatever meal!
Dorothy, clams are not a typical meal for us Aussies. Muscles, on the other hand, are. I don’t believe I’ve ever had clams, though I am recalling having clam chowder when in San Francisco, but that’s not the same – being a soup. I’ll be on the lookout from here on in. Who knows! They may be hiding in plain sight… 🙂
Good look Carolyn! Stuffed mussels are also pretty darn good!
Love clams and these look delicious
Delicious! Unfortunately, I doubt I can get such beautiful plump clams, that are just perfect for stuffing. I’ll drool from afar! 🙂
Well, happy hunting! A good fish market can probably get them in for you, maybe!
These clams look scrumptious. I remember as a child with my parents gathering shellfish from the rocks on the coast but it doesn’t happen anymore. Pollution is a bit of a problem. I love the foods of the sea but getting them fresh is a hit and miss affair. By the time the middleman has picked them up from the markets and delivered to the supermarket a little time has passed. Result, smelly fish. But sometimes you can strike it right. I will just drool over yours. :))
Thank you! We really enjoy these.
So sorry you have trouble finding fresh seafood, it’s a shame. Seafood should never have an odor except of the sea. To sell it smelly is probably why some folks think they don’t like fish!
My neighbor eats fettuccine in clam sauce whenever it’s on the menu.
One of our favorites!!
I also write from Australia and, since I love clams, went promptly to get more information from the famous Sydney Fish Market! No, we do not have quite as many or as many species as you do up in the NE of US but we have quite some 🙂 ! We call your quahogs ‘surf clams’ (the ones I most often enjoy!) – but there are razor clams and pipis and cockles et al which all ‘fit’ into the category. Absolutely love your stuffed recipe – that for me would make a full lunch or light early dinner with a side salad and a glass of dry white wine 🙂 ! Thanks !!!
I think you could stuff any of those! We have razor clams too, they are probably similar. We sometimes have local cockles, but they would be too small to bother stuffing!
Positively drooling here! I haven’t had steamers or “stuffies” since our trip to Point Pleasant 2022 …. much too long! They look amazing, D!
Thanks! We really love these, and a bucket of steamers on the side!
The perfect combo!
🦪❤️
Wow! These are huge clams ☺️ I do stuffed mussels but never tried with clams because ours are so small ☺️ They must be delicious!
They really are tasty, but we love stuffed mussels too!
LET’S EAT!
Table is set!
Clams are tops amongst my seafood favorites. A yummy share!😋
Thank you my friend! We love them too!
Maine fetched are by far the best! Happy Friday to ya! ❤️❤️❤️❤️❤️🤗
Happy Friday!
Looks delicious, but am chuckling about: “Have the fish monger check each one.” Would do that if there were fish mongers around here. In the midwest.
Geez, I’m sorry. Well, have the stunned grocery store fish counter teenager check each one then!
They look delicious and wish I had a plate of them now. Big Dude
I’d feed you lots of them Big Dude! Always room at the table.
These make my seafood dreams come true! Yummy!
Ah, thank you my friend! Those are good dreams!
Your stuffed clams look rich and delicious, Dorothy. I have a scar in my left palm from trying to open a closed clam. I learned the hard way that if a clam is completely closed, it isn’t a good one.
Oh, I’m so sorry! Shucking shellfish can be dangerous!
These look amazing, Dorothy!
Thank you! I was lucky to find such beauties!
Love it!
Thank you Gina!
Bruce loves clams and mussels. As a special treat, I get fresh clams from Costco and I steam them.
Your recipe sounds delicious and I want clams now!
Whe you crave them, nothing else will do!
Looks delicious! I’ll try this recipe when I go claming.
Wonderful! I haven’t been clamming in years, it might be time to give it a try again!
Oh Dorothy, that looks amazing as does the recipe!
Thank you so much!
mmm. . . my mouth is watering. This makes me wish that I lived closer to the ocean.
Well, you’ll have to come and visit!
Beautiful! I can’t get clams where I live, sadly, but I love your filling. Parsley has been terrible here, too.
So much produce right now looks tired and worn!
I have never had these, and now I want them! I am getting the next plane to YOU!
These look so tasty!
I’m sorry for being a tad late responding to your wonderful post. It’s been crazy busy! This morning is my first slow morning in a long time!
Thanks for teaching me all about Stuffies!
I’ll make them for you any time Nancy! They are as good as they look!
🥰🥰🥰
Hi Dorothy, a lovely recipe. Thanks for sharing.
It’s my pleasure Robbie!
dot, these clams look absolutely delicious. I could just imagine them in the summertime with some corn on the cob. Thanks for a fabulous recipe.
Thanks! And Yum! They’d be perfect with corn on the cob!
Clams are very popular here especially blood clams (a species of the ark clam)although I don’t eat those…Yours look delicious stuffed I have never heard of a stuffie but hey you live and learn as they say…Have a lovely weekend, Dorothy 🙂 x
Thanks Carol! You have a lovely weekend too, our snow is melting fast and we might even have some sun!
I wish you lived closer Dorothy because baking clams for the first time is terrifying! It’s worse then going on your first date or watching Psycho! The way I see it, if you lived near me, we could do a double chef date when it comes to cooking clams, and I wouldn’t have to worry if the clams feel pain or not – if I need to tap them, or if I’ve added enough butter to the mix. It’s complicated but I love the flavors I’m feeling just reading. Maybe I’ll call my sister? As always, thanks for all the fabulous directions in the kitchen and life. Hugs, C
I suspect we’d have a blast cooking together; I’ll even volunteer to murder the lobster, something I hesitated doing for ages but when thinking of them as a giant water bug that will pinch my toes off, it gets easier.