NewzA 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 cousin of clams casino and clams oreganata, this shoreline treat reflects influences unique to the region stretching from Cape Cod south to Rhode Island -- including a "make do" spirit of Yankee thrift and ingredients introduced by local Portuguese immigrants. Though the outlines of stuffie recipes are fairly standard, they offer endless opportunities for riffing.
Ask your fishmonger for chopped sea clams. Substitute crushed gluten-free crackers. Have a link of leftover kielbasa kicking around?
As Mac Hay, founder of Mac's Seafood in Wellfleet, Mass., says, "Stuffies are kind of like grandma's Sunday gravy. Everyone's got their own angle." Share them with friends and family, preferably with a generous supply of cold beer or wine close at hand.
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