About Jessica B. Harris

Jessica B. Harris

Jessica B. Harris is an award-winning journalist and culinary historian who has written extensively about African culture in the Americas. Her work has been featured in Food & Wine and The New Yorker, among other publications, and she was recently inducted into the James Beard Foundation’s prestigious Who’s Who of Food and Beverage in America. She also holds a Ph.D. from New York University and is an English professor at Queens College, CUNY. Harris is the author of a dozen cookbooks documenting the foods and foodways of the African Diaspora, including The Welcome Table and High on the Hog.

Red plate of six stuffed quahogs clams stuffed with breadcrumbs, chopped clams, parsley, Old Bay Seasoning

Stuffed Quahogs

For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

  • Quick Glance
  • 50 M
  • 1 H, 20 M
  • 0