Stuffed Clams with Linguica and Corn
In Rhode Island, baked stuffed clams are called "stuffies." This recipe is extra-savory, thanks to the addition of the Portuguese smoke-cured pork sausage linguica, which is flavored with garlic and paprika. It is very popular in Rhode Island and other New England states, long home to Portuguese communities.
- 6 1/4 pounds large clams (about 16 quahogs), scrubbed
- 10 ounces linguica sausage (gasparssausage.com)
- 1 stick unsalted butter
- 1 1/2 cups finely chopped onion
- 1/3 cup finely chopped celery
- 1 cup corn kernels (from 1 large ear)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon finely grated fresh lemon zest, plus lemon wedges, for serving
- 1 1/2 cups panko breadcrumbs
Fill a large pot with 2 inches of water, and bring to a boil. Add clams, cover, and cook just until they open, about 6 minutes (start checking after 5 minutes and discard any clams that have not opened after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 1/2 cup. Remove clams from shells, reserving shells, and roughly chop clams. Transfer clams to a large bowl.
Separate clam shells, and remove muscles. Wash and reserve 24 shells.
Preheat oven to 350 degrees. Chop or pulse sausage in a food processor until chunky. Melt butter in a large skillet over high heat. Add onion, celery, and corn, and cook until edges start to brown, about 6 minutes. Add sausage and cayenne, and saute until warmed through, about 1 minute. Add mixture to clams. Stir in reserved clam broth, the lemon zest, and breadcrumbs until just incorporated.
Place shells on a rimmed baking sheet, and divide mixture among shells (do not pack). Cover with parchment-lined foil, and bake until hot throughout, about 30 minutes. Remove foil, and turn oven to broil. Broil clams on middle rack until crisp and browned on top, 3 to 4 minutes. Serve with lemon wedges for spritzing.
SourceMartha Stewart Living, June 2012