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What do you do with a quohog clam, the meat of which is delicious but too tough to eat whole? The answer is: chop it up, mix it with seasoned stuffing, maybe even include spicy linguica sausage, then bake it. That’s a stuffie, found in Rhode Island and beyond along the southern shore of New England. The stuffie concept no doubt has Portuguese lineage. In fact, Flo’s Clam Shack in Middletown, Rhode Island (“Home of the fiery stuffed quohog”), used to advertise that its stuffies were made “from an ancient Portuguese recipe.”