Chorizo Stuffed Clams

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.