Hilda's Stuffies (Stuffed Quahogs)

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Love them on Cape Cod and this recipe is a little different, but equally delicious! It's a great rendition of this classic!

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Everyone who has tried these are truly impressed, including me. Great recipe.

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Hello, I'm from Swansea MA. I do my own shellfishing so I had a bunch of Quahogs and decide to make my first stuffies. This recipe is great but lacks some heat. If you like spicey food like myself. You can do two things. Use spicey Chourico or Hot Portugal Peppers if you really like the heat use both. Take care and enjoy your stuffies your going to love them.

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Made these last night for 6 of us. Added more clams to the recipe because we had so many quahogs. Forgot to save the broth, added water instead and they were amazing. Even my 9 year old nephew couldn't get enough. Used Hot Chorizo. This recipe is a keeper.

Eileen from MA

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I myself lived in Fall River. So when i was looking for this recipie I went with Emril's over everyones. It was great! It reminded me of Mass, and RI. The only thing i would suggest is that if you are in an area that cells chourico (which is the portugues version of chorizo use that instead

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These were all about flavor and basically they were delicious. One mistake in recipe was to salt water for steaming quahogs. I did it and totally not necessary-- Much of the flavor in these stuffed quahogs comes from that broth and the salt made it too salty for me forcing me to get creative add lemon juice and more water to get salt flaovr down which in turn made quahogs wrong consistency. For me I will make them without using chorizo of linquica which makes them more of a portuguese version of this recipe and that little kick I do not want or need. Definitely try this recipe but do not salt that water! Go Cape Cod!! H Southbury Ct

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My mom made these after watching Emeril's show and we were knocked out. They were so delicious and moist! I just had to go online for the recipe. I would recommend them to all seafood lovers as the perfect appetizer.