A State-by-State Guide to the Most Iconic Foods in America

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Rhode Island: Clam Stuffies

Rhode Island may be the smallest state, but it packs a big flavor punch with its iconic “stuffies,” short for stuffed clams. A clam stuffie is essentially a large clam (typically a quahog, Rhode Island’s beloved giant clam) that’s been chopped, mixed with seasoned bread stuffing, and baked back in its shell until golden. This dish is a testament to Rhode Island’s coastal roots and its Portuguese influence. To make a proper stuffie, local quahog clams are steamed open, and the meat is minced and sautéed with onion, celery, herbs, and often chunks of Portuguese linguiça or chorizo sausage for a bit of spice. That mixture is combined with bread or cracker crumbs and sometimes bell pepper or garlic, then packed generously into half-shells and baked. The result: a savory, seafood-infused stuffing with crispy edges, served in a clam shell – you splash a bit of lemon or hot sauce on it and dig in with a fork. Stuffies are ubiquitous at seafood shacks, clam bars, and family get-togethers all over Rhode Island. They’re often an appetizer or a snack, and each bite gives you the essence of a New England clambake in miniature. Given Rhode Island’s large Portuguese community, the use of linguiça is common and adds a distinctive flavor that sets these apart from other regions’ stuffed clams. For Rhode Islanders, summer wouldn’t be complete without a couple of stuffies washed down with some local coffee milk or a beer – it’s the taste of home by the sea.