Stuffed Clams with Linguica and Corn
Ingredients
- 6 1/4 pounds large clams (about 16 quahogs), scrubbed
- 10 ounces linguica sausage
- 1 stick unsalted butter
- 1 1/2 cups finely chopped onion
- 1/3 cup finely chopped celery
- 1 cup corn kernels (from 1 large ear)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon finely grated fresh lemon zest, plus lemon wedges, for serving
- 1 1/2 cups panko breadcrumbs
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