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1
Discard any clams that are cracked, chipped, or open.
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2
Soak the others in a bowl of water for 20 minutes to clean them.
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3
Once clams have soaked, scrub them one by one with a brush to remove any additional sand or barnacles.
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4
In a large pot, bring the water and wine to a boil.
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5
Add the clams, celery, carrot, garlic, onion, and lemon.
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6
Cover and steam over high heat until they open, about 5 minutes.
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7
Transfer the clams to a bowl to cool.
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8
Through a mesh strainer pour the broth (clam juice) into a large glass measuring cup, stopping when you reach the grit at the bottom of the pot.
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9
Set aside.
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10
Pull off the top shell and remove the clams from the bottom shells.
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11
Place the shells on a baking sheet.
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12
Preheat oven to 350 F. In a food processor, coarsely chop the clams.
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13
In a large non-stick skillet, cook the chorizo over moderate heat, breaking up the clumps; stir until nicely browned, about 5 minutes.
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14
Scrape the chorizo into a large bowl.
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15
In the same skillet add the olive oil and melt the butter over medium heat.
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16
Add the onion, garlic, celery and bell pepper and saute until onion is clear.
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17
Add the lemon juice, wine or stock and reserved clam juice, and stir well scraping any bits off the bottom of the skillet.
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18
Remove from heat and add clams and chorizo; mix well.
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19
Now add the panko, half of the paprika, salt, pepper, oregano and parsley.
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20
Stir together gently.
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21
If the mixture is too dry add more clam juice; if its too wet add more panko,
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22
Stuff each clam to the brim, sprinkle with remaining paprika and bake in a preheated oven at 350 F for 20 minutes.
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23
If desired squeeze with lemon juice before eating.
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24
Note: If you dont have access to fresh clams, you can substitute two 6.5 ounce cans of minced clams, drained with juice reserved, for the 15 fresh clams.
