Ingredients:

• 1 celery stalk

• 4 oz Ritz crackers

• 2 cloves garlic, minced

• 1/4 Spanish onion, diced

• 1/2 red bell pepper, small diced

• 1/4 leek small, diced

• 1/4 lb butter

• 1/4 lb chorizo

• 1/2 tsp kosher salt

• 1/4 tsp ground black pepper

• 8 quahog clams

Ingredients for Plating:

• 1/2 cup chopped parsley

• 3/4 tbsp butter salt

• 1/2 lemon

• 1½ tsp parsley

Directions:

1. Preheat the oven to 400°F.

2. Brunoise the onion celery, leeks, and red pepper.

3. Small dice the andouille sausage.

4. Steam the clams until the shells open, remove the meat, and rough chop.

5. Melt the butter over medium heat, then add the andouille, red pepper, and onions and cook until the onions are translucent.

6. Add the leeks and celery, cook until soft.

7. Fold in the chopped clams, cook for 2-3 minutes.

8. Cool to room temperature, then fold in the Ritz crumbs.

9. Season to taste with salt and pepper, then stuff the mixture into 6 large shells.

10. Place stuffed quahogs on sizzle platter.

11. Lightly brush with butter.

12. Heat in oven until light golden in color and hot throughout, cooking to minimum internal temperature of 165°F for 15 seconds.

13. On rectangle plate make six mounds of salt slurry.

14. Place hot quahogs on each mound of slurry. 

15. Garnish with lemon wedge and fresh parsley sprig.

The Ocean State has a robust and sustainable seafood industry. To learn more about Rhode Island seafood, explore species, and access the Rhode Island seafood finder, visit our partners at SeafoodRI.com.