One Bellevue Stuffie Recipe

Yasmin Fahr


  • 1 tablespoon of oil
  • ¼ pound fresh chorizo or ground pork sausage
  • ½ spanish onion, diced
  • 3 cloves garlic, minced
  • ½ green bell pepper, diced
  • 3 Rhode Island Quahogs, opened, meat removed, chopped and set aside. (Clean and keep shells)
  • ½ cup chopped clams, including the meat from the quahogs
  • ¼ cup Marsala wine
  • ¼ cup clam juice
  • 2 teaspoons dijon mustard
  • 1 cup panko bread crumbs
  • 1 bunch chives, minced
  • 1 lemon cut into wedges, for garnish

Chef Thiele uses local Rhode Island Quahogs (also known as hard clams), but if you don't live in the vicinity of Rhode Island, he suggests using littleneck clams to make mini stuffies. — Yasmin Fahr


Preheat oven to 350 degrees. In a medium skillet on medium heat, heat 1 tablespoon of oil and add the chorizo. The fat will render out as you stir. When the chorizo starts to brown, add the onion, garlic, and green pepper and cook for 3 more minutes. Add the chopped quahogs and clams. Add the Marsala wine and reduce by half. Add the clam juice and Dijon mustard and stir the mixture until hot, about 2 minutes.

Turn the heat off and fold in the panko bread crumbs and minced chives. Stuff each half of the clam and place on a baking sheet. Bake the clam for 20 minutes until golden brown on top. Serve with a lemon garnish and your favorite hot sauce.


Calories per serving:

208 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free

Daily value:



  • Fat 63g 97%
  • Carbs 70g 23%
  • Saturated 18g 90%
  • Fiber 5g 20%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 30g
  • Polyunsaturated 9g
  • Protein 86g 172%
  • Cholesterol 195mg 65%
  • Sodium 3,897mg 162%
  • Calcium 307mg 31%
  • Magnesium 112mg 28%
  • Potassium 939mg 27%
  • Iron 11mg 63%
  • Zinc 6mg 40%
  • Phosphorus 873mg 125%
  • Vitamin A 323µg 36%
  • Vitamin C 62mg 104%
  • Thiamin (B1) 1mg 58%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 8mg 38%
  • Vitamin B6 1mg 50%
  • Folic Acid (B9) 50µg 13%
  • Vitamin B12 38µg 635%
  • Vitamin D 2µg 0%
  • Vitamin E 5mg 26%
  • Vitamin K 43µg 54%
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