Stuffies are a uniquely Rhode Island food served at clam shacks, fine dining restaurants and markets. They've also been made at home by generations of families. Other coastal places might have stuffed ...

In the kitchen today, we welcome Chef and owner of Pot au Feu, Bob Burke, making RI Stuffies for Quahog Week. This recipe will make 12 small stuffies.

I have had the good fortune to travel to just about every state and Canadian Province. Big cities, tiny towns and everything in between. Regional cooking has always been a pleasure and a challenge.

For your summer seafood fix, we turned to classic Martha Murphy recipes for stuffies and lobster bisque from her collaboratation with Don Bousquet on the "Rhode Island Cookbook" (Covered Bridge Press, ...

To explore and search through all our recipes, check out the new WSJ Recipes page.

Stuffed quahogs are an iconic Rhode Island food, and we turned to an equally storied family, the McGraths, for their recipe. TR McGrath is a third-generation bakemaster. His Newport catering company, ...

SOMETIMES WHEN I taste a dish, I like to imagine how this set of ingredients came together the first time. Was it a happy accident or tenacious trial and error that ...