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Stuffed clams. Stuffed clams (or stuffies) are popular in New England, especially in Rhode Island, and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam.
Rhode Island: Stuffies Clams are abundant in the Rhode Island shores, including giant quahogs about the size of a fist. Arguably the best way to prepare them is stuffing them, turning them into ...
The dish uses littlenecks or cherrystone clams. [4] Other basic ingredients include butter, peppers, bacon and garlic. [5] [6] Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used. [7]
Rhode Island Greening Apple: 1991 [97] State appetizer: Calamari: 2015 [98] ... State Foods and Recipes; NetState: All states symbols This page was last edited on 1 ...
Greenville Inn Scrod Francaise. 10 ounces cod in two pieces. 2 eggs. Salt and pepper. Flat parsley. Flour dredging. Vegetable oil for frying. 2 tablespoons butter
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Stuffies: Northeast Rhode Island and elsewhere in New England Also known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell. [179] Squid lū'au: West Hawaii Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt ...
Chili isn't all beef—and this recipe proves it! This decidedly lighter version is made with chicken broth as its base. Seasonings like cumin, paprika, and chili powder still pack a punch of flavor.