New England Portuguese Baked Stuffed Clams

How to Make

• Step 1: Preheat the oven to 350-degrees F

• Step 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 - 5 minutes. Transfer the clams to a large bowl. Str in the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside (this is to remove any sand).

• Step 3: Shuck the clams, reserving half the shells. Mince the clams and set aside.

• Step 4: 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 to mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper, to taste.

• Step 5: Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes.

• Step 6: Place 2 stuffed clams on each of 6 appetizer serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges. Serve immediately.

• NOTE 1: Cherrystone clams are an East Coast variety, about 2 1/2 inches in diameter with hard shell. If unavailable, you can substitute any medium-sized hard-shell clam.

• NOTE 2: Portuguese sweet bread, made with milk and sugar are traditionally eaten around Christmas and Easter, is common in New England cooking, reflecting the influence of the region's Portuguese Immigrants. If Portuguese sweet bread is not available in your area, you can substitute Hawaiian sweet rolls, whose roots were taken from Portuguese Sweet Bread. If neither breads are available you can easily use bread crumbs from a traditional country bread or bread crumbs of choice.