A “stuffy,” just in case you don’t know, is the Rhode Island term of art for a baked stuffed clam, although I can vouch for its use as far north as southern Massachusetts. Typically, buttered and seasoned breadcrumbs do-si-do with chopped clam, usually but not always) atop a quahog on the half-shell and baked. It’s a filling, poor man’s seafood treat, which is not to denigrate it, just to note that it may not be the place to go if you’re looking to sate your bivalve love. Jody’s stuffy climbs up a notch on the menu, subbing lobster for clams, and adding andouille sausage and green pepper for a Cajun twist. Lobster-Andouille Stuffy – the stuffy for our times.