Seafood › Stuffed Clams

Makes 12 Stuffed Clams

• 2 cups French or Portuguese bread, diced and toasted
• 4 cups water
• 2 cups white wine + 1/4 cup for finishing the bread crumbs
• 6 cherrystone clams/large quahogs, rinsed and scrubbed
• 8 tbsp butter
• 1 to 2 tsp garlic, minced
• 1/8 cup Cubanele, Anaheim or green bell pepper, minced
• 3/4 cup onion, minced
• 1/2 cup celery, minced
• 1/2 cup chorizo, diced
• 2 cups white cornbread, diced and toasted
• Panko bread crumbs in case you need extra bread crumbs to bind the stuffing (optional)
• 1/4 cup parsley, chiffonade
• 1/4 cup scallions, chiffonade
• 1 tbsp smoked paprika (and a bit extra for garnish)
• 1 package Thai chilis (for garnish)
• 3 lemons, cut into wedges, for garnish

Preheat oven to 350 degrees

1. Toast the bread crumbs for 20-30 minutes (every oven is different so keep an an eye on them so they don't burn)
2. Place clams in a saucepot over high heat with the water and white wine
3. Steam until clams open up, removing each one as they open
4. Take the clam meat out of the shells
5. Strain the cooking liquid through cheesecloth and save for later
6. Pour a layer of kosher salt on a baking sheet to stabilize the clams and help cook them from underneath
7. Place shells on a cookie sheet and set aside
8. In a large skillet, heat butter and add vegetables and chorizo
9. Cook over medium heat 5-10 minutes until the onions are sweet and tender
10. Chop clam meat into small (but not too small) pieces, add to the vegetable-chorizo mixture and toss well
11. Add toasted bread cubes to the mixture, a bit of white wine or the reserved clam broth. Toss well and adjust seasoning
12. Fold in the parsley, scallions and half of the paprika. Take off stove to keep those ingredients fresh
13. Use a large soup spoon to place suffing into eack clam shell (don't pack too tightly)
14. Place clams in a 350 degree oven for 30 minutes
15. Dip lemon wedges in paprika (watch the video for the technique)
16. Plate the clams and garnish with lemon wedges and Thai chilis
17. Serve with cocktail forks