Chorizo Stuffed Clams

    (20)
    1 hour

    This is a super-delicious dish that can be enjoyed as a starter or a main course. Clam shells are stuffed with chorizo, onion, clam meat and stuffing, then baked to perfection.


    12 people made this

    Ingredients
    Serves: 12 

    • 950ml water
    • 450g chorizo sausages
    • 12 large clams
    • 1 large onion, coarsely chopped
    • 2 (170g) packets chicken flavoured bread stuffing mix, such as Kraft stove top
    • 110g margarine
    • 50g butter

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring water to the boil over high heat. Add sausages; reduce heat to medium and simmer for 10 minutes. Remove sausages from stock; reserve the stock. Remove casings from the sausages.
    3. Bring the stock back to a simmer and add the large clams; cook until they open, 5 to 10 minutes. Remove the clams; reserve the stock. Remove the cooked clams from the shells. Separate the shell halves. If necessary wash the shells.
    4. Place the sausages and clam meat into a food processor; process until chopped, about 15 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir into the meat mixture.
    5. Make the stuffing according to package directions, using the margarine and substituting the sausage/clam stock for water. There may be more stock than you need.
    6. Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
    7. Place the shells on a baking tray; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

    Note

    To prepare in advance, you can wrap the prepared stuffed clams in foil to bake later. If you bake them wrapped in foil, they will have a softer texture than those baked uncovered.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (18)

    by
    22

    thanks for this recipe i am portuguese from new england and i have not had these since i moved down south ...... they tasted just like i remember ...and again thanks......  -  13 Jun 2010  (Review from Allrecipes US | Canada)

    by
    15

    I reviewed solely based on smell, I admit it...I can't wait to eat these! I'm Portuguese and grew up in Massachusetts, whenever I had a quahog it always had linguiça (a milder Portuguese sausage ) or chouriço. I was THRILLED to find this recipe. Will review on taste tomorrow. :-)  -  12 Aug 2010  (Review from Allrecipes US | Canada)

    by
    14

    A taste of New England! I scored some big cherrystones at the Pike Place Market in Seattle, used Spanish chorizo and cornbread stuffing mix. Fantastic!  -  24 Sep 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate