Add Yahoo as a preferred source to see more of our stories on Google. A canonical coastal New England comfort food, "stuffies" are large clamshells packed with briny chopped quahog clams, smoky ...

In the kitchen today, we welcome Chef and owner of Pot au Feu, Bob Burke, making RI Stuffies for Quahog Week. This recipe will make 12 small stuffies.

There's a particular kind of eating that happens along the New England coast - unhurried, unpretentious, and deeply tied to place. It's plastic baskets lined with wax paper, drawn butter in small ...

SOMETIMES WHEN I taste a dish, I like to imagine how this set of ingredients came together the first time. Was it a happy accident or tenacious trial and error that ...

FALL RIVER (and all over the area) — The humble clam or quahog is numerous in our area, and so we have used it in many ways. Fried. Raw. Chowdered. Steamed. Clamboiled. And we stuff the darn things.

A 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 ...