Stuffed Clams

My Father used to make these at our old Restaurant,He would take a bunch of chowder Clams chop them up add a box of crushed Ritz crackers ,garlic,parsley,crushed red pepper and mix it all up and stuff the shells and bake til fry.These were best served with hot sauce and a cold beer.They were kind of salty so now I use salt free ritz crackers and they are the bomb!

Jellybear,

My Mother used to make something like that. She called them deviled clams. Same thing, I'm sure. I remember she would spend a lot of time chopping up fresh clams and then preparing them with the spicy mix to be stuffed back in their shells. Sure were scrumptious.

Frank

In Boston we call them "stuffies" and I sold them by the dozens and dozens at Yankee Lobster. Personally I never saw the allure but those Bostonians sure loved them!

Deviled clams -- one of my father's favorites. Clams through the meat grinder, bread crumbs, and other stuff, then spooned back in the shells and baked. He tried casserole-style a few time, but it was too heavy; the smaller portions in the shells work better.

The best "clams casino" I ever had was at AJ's in Chincoteague Va. It was a whole cherrystone clam in the halfshell and covered with a mildly spicy mixture similar to the ones mentioned above and baked or broiled. AJ's is a bit pricy, and the last time we were there thay had developed an "attitude" and the clams were no longer on the menu.

Cheers, John

Stuffies are a Rhode Island Specialty. I've had some excellent ones at Ward's Publyck House in Warwick, Stuffies Bar and Grill in North PRovidence, George's of Galillee in Narragansett and Champlins also in Narragansett.

That figures!My Father was from Rhode Island.

Could you get a Rhode Island recipe for the Stuffies?or a link?Thank you