Stuffed Clams

Ingredients

12 coarsely chopped little neck clams.  Ours were cooked.

1/2 cup chopped parsley

1/2 cup chopped Portuguese Chorizo

1/2 cup chopped red onion

1/2 cup chopped sweet red pepper

1/4 cup chopped celery

2 tbs. clam juice.

1/2 cup crisp breadcrumbs.  We get them from My Little Bakery in Duxbury

1/4 teaspoon seasoning mix.  We used Penzy's Southwest Seasoning. 

2 dashes hot sauce.  We used Tabasco.

1 grind black pepper

1 pinch dried time (not powdered) or finely minced fresh thyme -- optional

1 tbs. olive oil

1 tbs. butter plus a little more to dot clams

 
Method

Sauté the clams, onion, red pepper, celery, and chorizo in the butter and olive oil.
Season with seasoning mix, thyme, hot sauce, and black pepper. 
Mix in breadcrumbs and moisten with clam juice.
Stuff the mixture into clam shells, dot them with butter, and put them in an aluminum foil lined pan.
Bake in a 375 degree preheated oven for ten to fifteen minutes or until nicely browned.