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Ingredients

• 2 cups white wine
• 12 cherrystone clams (see Notes)
• 2 tablespoons unsalted butter
• 1 onion, minced
• 2 teaspoons minced Anaheim
• or other mild chile
• 2 garlic cloves, minced
• 1/2 cup minced celery
• 1/2 cup diced chorizo
• 1/2 cup toasted Portuguese sweet
• bread crumbs (see Notes)
• 1/2 cup toasted corn bread crumbs
• 1 teaspoon smoked paprika
• 2 tablespoons minced scallion
• 2 tablespoons minced
• fresh parsley
• Salt and freshly ground
• black pepper
• Lemon wedges
  

Cooking Instructions

1. Preheat the oven to 350 degrees F.
2. In a large saucepan, bring the wine and 1 quart water to a boil. Add the clams, cover, and cook until clams open, 3 to 5 minutes. Transfer the clams to a large bowl. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
3. Shuck the clams, reserving half the shells. Mince the clams and set aside.  In a large skillet, melt the butter over medium heat. Add the onion, chile, garlic, celery, and chorizo and cook until the onion and celery are softened, about 5 minutes. Add the minced clams, bread crumbs, and enough of the
   clam broth to lightly moisten the mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper to taste.
4. Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes.
5. Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges. Serve immediately.

This content originally appeared in The Sunday Night Football Cookbook (NBC Sports and Time Inc. Home Entertainment, 2008).

Servings:

6

Description

Cherrystone Clams Are An East Coast Variety, About 2-1/2 Inches In Diameter With A Hard Shell. If Unavailable, You Can Substitute Any Medium-sized Hard-shell Clam. Portuguese Sweet Bread, Made With Milk And Sugar And Traditionally Eaten Around Christmas A

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