Finding gluten free stuffies is impossible so we decided to make them ourselves. Our Narragansett Bay made seasoning these stuffies super easy. Feel free to swap out any ingredients for your favorites. Play with these recipes and enjoy!
1 Red bell pepper, finely chopped
3 Stalk celery, finely chopped
1/2 large onion, finely chopped
1 jalapeno, finely chopped
1/2lb chopped clams
4-6 large quahogs
1 Tbl butter
1 link of chorizo or kielbasa (whatever you prefer), diced
1 1/2 Tbl Narragansett Bay
2 Tbl olive oil
Preheat oven 425.
Begin by washing the quahogs and placing them in a small pot with 1/2 inch of water and 1/2 lemon sliced. Steam with a tight fitting lid until they open, remove clams. Set aside and reserve the cooking liquid.
Finely chop the celery, onion, pepper and jalapeno or pulse in a food processor. Set aside.
Grind the hamburger buns in a food processor until coarsely ground. Spread over sheet pan and toast in oven 5 minutes. Stir breads crumbs and cook for an additional 5 minutes or until slightly brown and toasted.
In a large pan brown the kielbasa with olive oil. Once browned, add vegetables and 1 tablespoon of butter. Add clams. Stir to combine and turn off heat so the clams don't over cook. Add bread crumbs to pan and fold in to combine.
Lay the shells out on the sheet pan and stuff them to desired amount. Don't be shy! Cook in oven (still at 425 degrees) for 20 minutes.
Let them cool for about 5 minutes because they will be molten hot lava on the inside. Squeeze some lemon over your stuffie and add a little hot sauce and chow down. We hope you enjoy these as much as we did.
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