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.