One Bellevue Stuffie Recipe

One Bellevue Stuffie Recipe
Staff Writer

Yasmin Fahr


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, Pork Free

Daily value:



  • Fat 11g 16%
  • Carbs 12g 4%
  • Saturated 3g 15%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 14g 29%
  • Cholesterol 33mg 11%
  • Sodium 649mg 27%
  • Calcium 51mg 5%
  • Magnesium 19mg 5%
  • Potassium 156mg 4%
  • Iron 2mg 11%
  • Zinc 1mg 7%
  • Phosphorus 145mg 21%
  • Vitamin A 54µg 6%
  • Vitamin C 10mg 17%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 8µg 2%
  • Vitamin B12 6µg 106%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 7µg 9%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.