Stuffed Clams with Linguiça and Arugula

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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.

Justin Chapple

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

45 mins

Total Time:

1 hr 15 mins

Yield:

4 to 6 servings

Cook Mode (Keep screen awake)

Ingredients

1 cup dry white wine
1 cup clam juice
24 littleneck clams, scrubbed
1 (3-ounce) Portuguese roll or piece of bread (such as baguette or crusty bread), torn into chunks
2 ounces linguiça, cut into 1/2-inch cubes
¼ cup unsalted butter
1 small yellow onion (about 5 ounces), very finely chopped (about 1/2 cup)
1 medium celery stalk, very finely chopped (about 3 tablepoons)
1 medium jalapeño chile, seeded and minced (about 2 tablespoons)
⅓ cup very finely chopped arugula (about 1 1/4 ounces)
½ teaspoon kosher salt
¼ teaspoon black pepper
Lemon wedges, for serving

Directions

Combine wine and clam juice in a large saucepan; bring to a boil over high. Add clams; cover and cook until clams begin to open, 5 to 7 minutes. Uncover; using tongs, transfer clams to a large rimmed baking sheet. Let cool 5 minutes. Discard any clams that did not open. Pour cooking liquid through a fine wire-mesh strainer into a heatproof bowl.
Working over reserved cooking liquid to catch the juices, remove and discard top shells from clams. Remove clams from bottom shells. Transfer clams to a cutting board, and finely chop. Set aside. Set reserved cooking liquid aside. Wipe baking sheet clean. Arrange bottom shells on cleaned baking sheet. Set aside.
Place bread chunks in a food processor; pulse until coarse breadcrumbs form, 7 to 9 pulses. Transfer breadcrumbs to a large bowl. Add linguiça to food processor; pulse until very finely chopped, 5 to 6 pulses. Set aside.
Preheat oven to 350°F. Melt butter in a large skillet over medium. Add onion, celery, and jalapeño; cook, stirring occasionally, until vegetables are just softened, about 5 minutes. Add chopped linguiça; cook, stirring occasionally, until fat is rendered, 3 to 5 minutes. Stir in chopped clams, arugula, and 1/2 cup reserved clam cooking liquid; discard remaining cooking liquid. Remove from heat. Add linguiça mixture, salt, and black pepper to breadcrumbs in bowl; stir well to combine.
Lightly pack linguiça stuffing evenly into bottom clam shells on baking sheet; cover with aluminum foil. Bake in preheated oven until hot, about 20 minutes. Remove foil; continue baking until tops are very lightly browned, about 5 minutes. Serve stuffed clams alongside lemon wedges.

Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis