Rhode Island Stuffies


by: Paula B.

These stuffed clams are a specialty of Rhode Island!


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serves: 6

1 tbsp oil

1/4 lb fresh chorizo or ground pork sausage

1/2 onion, diced

3 cloves garlic, minced

1/2 green bell pepper, diced

3 Rhode Island Quahogs, opened, meat removed, chopped and set aside (Clean and keep shells)

1/2 cup chopped clams, including the meat from the quahogs

1/4 cup Marsala wine

1/4 cup clam juice

2 tsp dijon mustard

1 cup panko bread crumbs

1 bunch chives, minced

Nutrition Facts
Rhode Island Stuffies

Servings Per Recipe: 6

Amount per Serving

Calories: 190

  • Total Fat: 8.9 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 21.9 mg
  • Sodium: 456.5 mg
  • Total Carbs: 15.8 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 1.8 g
  • Protein: 9.3 g

how is this calculated?

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1.  Preheat oven to 350 degrees. In a medium skillet on medium heat, heat 1 tablespoon of oil and add the sausage. The fat will render out as you stir.

2.  When the sausage starts to brown, add the onion, garlic, and green pepper and cook for 3 more minutes.

3.  Add the chopped quahogs and clams. Add the Marsala wine and reduce by half.

4.  Add the clam juice and Dijon mustard and stir the mixture until hot, about 2 minutes.

5.  Turn the heat off and fold in the panko bread crumbs and minced chives. If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.

6.  Stuff each half of the clam and place on a baking sheet.

7.  Bake the clams for 20 minutes until golden brown on top. Serve with your favorite hot sauce.

Cooks' note:
You can substitute chorizo with Italian sausage or to be more authentic "Rhode Island" style, use Portuguese linguica.

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