Since 1933, beachgoers and locals alike have flocked to Paddy's Beach Club in Misquamicut for their famous stuffed quahogs - a New England tradition as timeless as the Atlantic tides themselves. But after nine decades, Chef John and his culinary crew (affectionately known as the "Stuffin' Guys") dared to challenge convention by posing a radical question: What if we liberated these beloved stuffed clams from their shells?

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The answer was revolutionary. By removing the shell, they created something extraordinary - a generous portion of their classic recipe that let the star ingredients truly shine. Sweet, tender quahogs fresh from local waters mingle with spicy Portuguese linguiça and perfectly seasoned breadcrumbs, each bite more generous than the last. The result? A dish that captures the essence of summer
days spent on Rhode Island's southern shore, where the ocean breeze carries the promise of simple pleasures made exceptional.

 

This bold reimagining hasn't just preserved Paddy's legacy - it's enhanced it. Today, each plateful serves up not only the authentic flavors that made the original famous but also a taste of Rhode Island's evolving culinary heritage, proving that sometimes the best traditions are those that dare to evolve while keeping their soul intact.