At restaurants all over New England, giant quahogs clams, which are known for their sweet meat, are stuffed with bread, spices, onions and sometimes chorizo. The dish, aptly dubbed “stuffies,” is a favorite among locals. At Amaral’s in Warren, the stuffies are served super-fresh, straight out of the oven with a lemon wedge. Co-owner Tony Amaral shucks the quahogs daily and chops them up to combine with onions, crushed pepper flakes, toasted Italian bread and a little bit of their own briny juice. It’s safe to bet that your first stuffie won’t be your last.