Clams: I prefer using Littleneck clams for this recipe because they're the perfect size to eat in one bite, and they have a sweet and briny flavor that pairs beautifully with the other ingredients.See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.

Both are good, but I'm personally a big fan of the flavors in these.Ĭalories: 221 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 6 g | Cholesterol: 28 mg | Sodium: 326 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 745 IU | Vitamin C: 14.8 mg | Calcium: 132 mg | Iron: 1.5 mg Those also include breadcrumbs and pepper, but they also have bacon and some other flavorings. They are similar to, but not the same as clams casino. The mixture is then stuffed back into a half shell from the clams and baked until brown and slightly crisp. There's usually a bit of additional flavor from some lemon juice and a little paprika or cayenne pepper and some have red pepper mixed in. New England style stuffed clams are essentially large clams steamed, the meat removed and diced then mixed with a mixture of buttered breadcrumbs, onion, garlic and parsley. What are New England-style stuffed clams? One of our local fish markets has a restaurant where we've had them but I've also memorably enjoyed them at the cranberry festival we've been to in Cape Cod a couple times alongside one of the tastiest seafood bisques I've had (one to re-create another day!).

Sometimes they are called stuffed quahogs, after the name of one of the most common types of clam they are made from. New England style stuffed clams are very common at festivals and events in the area and are a staple in summer 'clam shacks' alongside lobster rolls, battered seafood and chowder. And once I did, I knew I'd need to make them again soon. However I had never made them myself for a while. New England style stuffed clams are a regional dish that I wasn't aware of before we moved here but it's one we've grown to love.

Having lived in the Boston area for a few years now we've managed to try a good number of the regional foods, many of them a few times.

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