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.

Author: David Norton Stone
Publisher: Fry Pots Publishing
Published: 10/25/2014
Pages: 90
Binding Type: Paperback
Weight: 0.21lbs
Size: 7.80h x 5.08w x 0.19d
ISBN13: 9780985493974
ISBN10: 0985493976
BISAC Categories:
- Cooking | Regional & Ethnic | American | New England

About the Author
David Norton Stone was born in Providence, Rhode Island. He is the author of Trial of Honor: A Novel of a Court-Martial and the three titles in the Rhode Island Quahog Trilogy: Clamcake Summer, Stuffie Summer and Chowder Summer. He is a graduate of Bishop Hendricken High School, Yale and The University of Connecticut School of Law.

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