The easiest place to come across a stuffie is Rhode Island, where it is featured on seafood menus high and low, although we have found a few along the shore in southern Massachusetts and eastern Connecticut. An invention of necessity—what do you do with a quahog clam, whose meat is delicious but is too tough to eat whole?—it mixes finely chopped clams into seasoned bread stuffing, a combo returned to the clam shell and baked. Stuffies may also contain the spicy linguiça sausage so popular in Portuguese-settled regions of New England. Indeed, the menu at Flo’s Clam Shack in Middletown, Rhode Island (“Home of the fiery stuffed quahog”), advertises that its stuffies are made “from an ancient Portuguese recipe.”