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.
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
Clam shells can be stuffed with filling and refrigerated overnight. Bring to room temperature before baking.
Suggested Pairing
Tart, minerally Vinho Verde: Anselmo Mendes Pássaros Alvarinho