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.

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