Stuffies (New England-Style Stuffed Clams)

Preparation

1. Step 1

   Prepare the clams: Scrub and rinse the clams well, discarding any clams that are cracked or appear open. Add the clams to a large pot with the water, ¾ cup of the vermouth and 1 tablespoon salt. Bring to a boil over medium-high heat, cover and simmer just until the clams steam open, about 5 minutes. Using a slotted spoon, transfer the clams into a large bowl and let cool briefly. Strain the clam cooking broth through a fine-mesh sieve to remove any sand or debris, then set aside 3 cups. (If you are using store-bought chopped raw clam meat, see Tip and skip ahead to Step 3.)

2. Step 2

   Once the clams are cool enough to handle, pull them from their shells, reserving the shells. Roughly chop the meat and place in a medium bowl (you are aiming for a yield of about 2½ cups of chopped clam meat). Sort through the shells and select 12 to 24 of nicest, largest ones. (The number will depend on the size of the clams you are using — the larger the clams, the fewer you need.) Rinse the shells under warm water and gently scrub them to remove any lingering debris. Pat dry, then transfer to a foil-lined rimmed baking sheet, cupped side up.

3. Step 3

   Heat oven to 400 degrees and place a rack in the upper third.

4. Step 4

   Add 2 tablespoons butter and 1 tablespoon olive oil to a large, high-sided skillet over medium-high heat. Once the butter has melted, add the celery, bell pepper, onions and linguiça. Cook, stirring occasionally, until the linguiça has begun to brown and render its fat and the vegetables are soft and gently colored, 12 to 15 minutes.

5. Step 5

   Add the garlic, smoked paprika and crushed red pepper and continue cooking, stirring often, until deeply fragrant, 1 to 2 minutes more. Deglaze the pot with ¼ cup vermouth and 1 cup of reserved clam broth, scraping up any browned bits. Stir in the reserved chopped clam meat (along with any juices that have collected in the bowl), lemon zest and juice. Turn off heat.

6. Step 6

   Add the crushed crackers to the pan and fold them into the clam mixture. If the mixture looks dry, drizzle it with more reserved clam broth, ¼ cup a time (up to another cup): You are aiming for a stuffing that is very moist but not wet (a spoonful should hold its shape, not slump). Fold in the parsley. Taste and season with salt and pepper and a bit more crushed red pepper if desired. (If using store-bought raw clam meat instead of steamed quahogs, skip tasting here — the stuffing needs to be cooked first.)

7. Step 7

   Divide the stuffing among the cleaned clamshells (using about ⅓ to ½ cup stuffing per shell, depending on size), resisting the urge to pack it in too hard — you want the stuffing to be generously mounded but not dense. Arrange the clamshells on the prepared baking sheet and dot each one with a small nub (about ⅛ teaspoon) of butter. (If you’d like to freeze the prepped stuffies to bake later, stop here and see Tip.)

8. Step 8

   Bake stuffies until hot all the way through, about 15 minutes, then heat the broiler. Broil until golden brown and a bit crusty on top, about 5 minutes more. Serve stuffies warm on a platter, with lemon wedges and hot sauce on the side, if desired. A cold six-pack of beer or a bottle of Vinho Verde is also a welcome accompaniment.