Stuffed quahogs, or “stuffies,” are a toothsome mixture of diced clams, breadcrumbs, and spices baked on the half-shell. They’re a savory delicacy, cheap and filling—one of those Depression-era recipes that stretches basic ingredients to their limits.
You'll find the recipe below, adapted by me. But here are my great-grandmother's handwritten instructions, which are characteristically cryptic and full of weird lapses: "Wash and cook quahogs. Save hot broth to soak toast. Drain extra juice. Fry linguica and break into pieces. Add other ingredients to toast. Bake at 350 degrees for 30 minutes." All of her recipes are like this—it's assumed that you already know what you're doing. —William Holt