Add Yahoo as a preferred source to see more of our stories on Google. A canonical coastal New England comfort food, "stuffies" are large clamshells packed with briny chopped quahog clams, smoky ...

These baked littleneck clams are packed with smoky linguiça, crisp breadcrumbs, peppery arugula, jalapeño, and celery for a savory, briny bite. Justin Chapple is a chef, recipe developer, food writer, ...

FALL RIVER (and all over the area) — The humble clam or quahog is numerous in our area, and so we have used it in many ways. Fried. Raw. Chowdered. Steamed. Clamboiled. And we stuff the darn things.

Place the clams in a bowl of cold water and wash the outside of the shells with a small brush to remove any sand. You may need to wash them more than once. Open the clams and reserve the juice. Using ...

Like many restaurants often do, my dad’s place used to do a fish-on-Fridays thing, and the rotating soups of the day were always clam chowders — sometimes New England, sometimes Manhattan. I can’t ...

A canonical coastal New England comfort food, "stuffies" are large clamshells packed with briny chopped quahog clams, smoky sausage, dried bread and aromatics, all baked until golden. Though a close ...