Rhode Island Clam Stuffies Recipe | Saveur

Ingredients

• 12 whole quahogs, scrubbed
• ½ cup shucked clams
• 8 Tbsp. unsalted butter, divided
• 6 oz. hot or mild Portuguese chouriço, finely chopped (1¾ cups)
• 6 oz. yellow onions, finely chopped (about 1 medium, 1¾ cups)
• 5 oz. celery, finely chopped (2 cups)
• 1 Tbsp. Tabasco sauce, plus more for serving
• 1 tsp. smoked paprika
• ½ tsp. celery salt
• ½ tsp. crushed red chile flakes (optional)
• 8 oz. (6 cups) coarse bread crumbs (preferably homemade)
• 3 Tbsp. finely chopped Italian parsley
• Kosher salt and freshly ground black pepper
• Lemon wedges, for serving