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Gallery Stuffed Clams with Linguica and Corn Credit: Katherine Wolkoff Recipe Summary prep: 30 mins total: 1 hr Servings: 8 Yield: Makes 24
Ingredients Ingredient Checklist 6 1/4 pounds large clams (about 16 quahogs), scrubbed 10 ounces linguica sausage 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
Gallery Stuffed Clams with Linguica and Corn Credit: Katherine Wolkoff
Recipe Summary prep: 30 mins total: 1 hr Servings: 8 Yield: Makes 24
Gallery
Stuffed Clams with Linguica and Corn Credit: Katherine Wolkoff
Stuffed Clams with Linguica and Corn
Credit: Katherine Wolkoff
Stuffed Clams with Linguica and Corn
Recipe Summary prep: 30 mins total: 1 hr Servings: 8 Yield: Makes 24
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 8 Yield: Makes 24
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 8
Yield: Makes 24
8
Makes 24
Ingredients
Ingredients
- 6 1/4 pounds large clams (about 16 quahogs), scrubbed 10 ounces linguica sausage 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
Directions
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.
Reviews
Add Rating & Review 8 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 8 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
8 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 1
8 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 1
8 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 1
All Reviews for Stuffed Clams with Linguica and Corn
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Clams with Linguica and Corn
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
