• 8 large (4"" or better) Quahogs, shucked and coarsely chopped, reserve liquid and Shells
  • 1 medium Onion, coarsely chopped
  • 1/2 Green Bell Pepper, coarsely chopped
  • 3 tbsp. Margerine or Butter
  • 1 1oz. Jar Pimento, chopped
  • 6 slices white bread, crumbled
  • 6 oz. Monterey Jack-Jalopeno Cheese, coarsely chopped
  • Salt and Black Pepper to Taste
  • Tobasco to Taste
  • 1 Lemon
  • 2 Tbsp. Margerine or Butter


Saute Onions and Green Pell Pepper in butter until Onions are Transparent, but not brown. Combine Crumbled Bread, Clam Liquor, Chopped Clams and Pimento together, stir into Onion-Pepper mixture and blend well. If dry, add bottled clam juice or white wine. Gently fold in pieces of Jalopeno Cheese, Salt and Pepper and tobasco to taste. Spoon mixture back into shells, squeeze lemon over all and top each shell with dash of butter. Bake at 350 degrees until heated through and slightly browned on top.

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Submitted 6/13/05.
Source: My Files
Submitted By: Elaine Olson
Rhode Island Stuffed Clams