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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.
An old quahog shell that has been bored (producing Entobia) and encrusted after the death of the clam. Western Atlantic Ocean: Hard clams are quite common throughout New England, north into Canada, and all down the Eastern seaboard of the United States to Florida; but they are particularly abundant between Cape Cod and New Jersey, where seeding and harvesting them is an important commercial ...
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. [180] (Squid lū'au is pictured at the very bottom of the image.)
Stuffed quahogs, or "stuffies," are a beloved Rhode Island dish made from large, local quahog clams. The clams are chopped and mixed with breadcrumbs, herbs, bell pepper, and linguiça (a type of ...
Stuffed quahogs (also known as stuffies), a Rhode Island specialty, usually include chouriço. [21] In Portugal, chouriço can be made with blood, similar to blood sausage or black pudding and is called chouriço de sangue (blood chouriço) or morcela.
Large quahogs are stuffed with breadcrumbs and seasoning and baked in their shells, and smaller ones often find their way into clam chowder. Other preparations include clams casino, clams on the half shell served stuffed with herbs like oregano and streaky bacon.
Also popular in the state are clear clam chowder known as Rhode Island clam chowder, quahogs, milkshakes (called cabinets), submarine sandwiches (called grinders), pizza strips, the chow mein sandwich, and Del's Frozen Lemonade. [113] Italian cooking is long established in the region. [113]
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza.