STUFFED CLAMS

Name: STUFFED CLAMS
Ingredients: 2 cups French or Portuguese bread, diced and toasted; 4 cups water; 2 cups white wine + ¼ cup for finishing the bread crumbs; 6 cherrystone clams/large quahogs, rinsed and scrubbed; 8 tbsp butter; 1-2 tsp garlic, minced; ⅛ cup red/green bell pepper, minced; ¾ cup onion, minced; ½ cup celery, minced; ½ cup chorizo, diced; 2 cups white cornbread, diced and toasted; Panko bread crumbs in case you need extra bread crumbs to bind the stuffing (optional); ¼ cup parsley, chiffonade; ¼ cup scallions, chiffonade; 1 tbsp smoked paprika (and a bit extra for garnish); 1 package Thai chilis (for garnish); 3 lemons, cut into wedges, for garnish

STUFFED CLAMS was pinched from <a href="http://how2heroes.com/videos/seafood/stuffed-clams" target="_blank">how2heroes.com.</a>

"Chef Paul O'Connell from Chez Henri show you how make this New England classic with a Cuban flair, featured at the Taste of the NFL in Tampa for Super Bowl XLII...."

INGREDIENTS

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2 cups French or Portuguese bread, diced and toasted

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4 cups water

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2 cups white wine + ¼ cup for finishing the bread crumbs

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6 cherrystone clams/large quahogs, rinsed and scrubbed

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8 tbsp butter

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1-2 tsp garlic, minced

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⅛ cup red/green bell pepper, minced

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¾ cup onion, minced

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½ cup celery, minced

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½ cup chorizo, diced

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2 cups white cornbread, diced and toasted

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Panko bread crumbs in case you need extra bread crumbs to bind the stuffing (optional)

•

¼ cup parsley, chiffonade

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¼ cup scallions, chiffonade

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1 tbsp smoked paprika (and a bit extra for garnish)

•

1 package Thai chilis (for garnish)

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3 lemons, cut into wedges, for garnish

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