Stuffie Summer: One Man Eats Every Stuffed Quahog In Rhode Island (And He’s Not Clamming Up About It)

Quahog shells, breadcrumbs and chopped clams are the modest ingredients that come together to make the beloved food nicknamed stuffie. David Norton Stone’s Stuffie Summer follows a delicious journey through Rhode Island and Massachusetts in search of the perfect stuffed quahog. Stuffed with history, tastings and humor, Stuffie Summer explores why, in a state defined by its unique foods, the stuffie is the appetizer of choice. It is an adventure that ends in Stone’s own Rhode Island kitchen where, in a fitting farewell to his Stuffie Summer, he sums up his journey in a few stuffie recipes of his own.