Stuffed Clams with Linguiça and Arugula
Littleneck clams are blended with breadcrumbs, jalapeño, celery, arugula, and linguiça—a Portuguese smoke-cured pork sausage—before they are stuffed back into their shells and baked until piping hot and lightly browned. Portuguese rolls are light and airy with a crisp crust, making them ideal for this stuffing: the crumb readily absorbs flavor. Save time by stuffing the clams in advance and then refrigerating them overnight. Bring the stuffed clams to room temperature before baking.