Rhode Island–Style Clam Stuffies

Ingredients

• 12 quahog clams (about 7 1/2 pounds), scrubbed
• 1/2 cup unsalted butter (4 ounces)
• 1/2 link linguiça sausage (about 2 1/2 ounces), finely chopped
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1 garlic clove, minced
• 9 ounces stale baguette, processed into coarse breadcrumbs (about 6 cups)
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Flat-leaf parsley sprigs, for garnish
• Lemon wedges, for serving

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