These buttery breadcrumb-stuffed clams taste like summer. Quahogs (large hard-shell clams) can be tricky to find out of season. If you can’t track them down, use topnecks (the same species, just smaller) instead. This recipe is from Larsen’s Fish Market, a tiny little seafood shack in the tiny little fishing village of Menemsha, Martha’s Vineyard.
Recipe information
Yield
Makes 12-16
Ingredients
10
8
1
1
1
6
¾
1
Preparation
Step 1
Pour water into a large pot to come 1" up sides; bring to a simmer. Add clams, cover pot, and steam until clams have opened, 8–11 minutes (discard any clams that don’t open). Drain clams and transfer to a colander. Rinse under cold running water to cool and remove any remaining grit. Remove clams from shells. Reserve 6 shells if using quahogs and 8 if using topnecks; discard remaining shells. Break shells at the hinge to separate sides.
Step 2
Meanwhile, pulse bread in a food processor until fine crumbs form. Transfer breadcrumbs to a large bowl; wipe out food processor. Pulse clams in food processor 3–4 times to coarsely chop. Add to breadcrumbs. Wipe out food processor again and pulse bell peppers and onion until finely chopped.
Step 3
Melt 4 Tbsp. butter in a large heavy pot over medium heat. Add bell pepper mixture and ¾ tsp. salt and cook, stirring often, until vegetables are very soft, 10–12 minutes. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add vegetable mixture to bowl with breadcrumb mixture and mix well; season with salt. Let stuffing cool.
Step 4
Position a rack in middle of oven; preheat to 450°. Melt remaining 2 Tbsp. butter in a small saucepan over medium-low heat. Fill each half shell with a generous heap of stuffing; arrange on a rimmed baking sheet. Brush with butter and bake until hot and beginning to turn brown in spots, 8–10 minutes.
Step 5
Sprinkle clams with paprika and serve with lemon wedges for squeezing over.