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
Preparation
Fill a large pot with 2 inches of water, and bring to a boil. Add clams, cover, and cook just until they open, about 6 minutes (start checking after 5 minutes and discard any clams that have not opened after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 1/2 cup. Remove clams from shells, reserving shells, and roughly chop clams. Transfer clams to a large bowl.
Separate clam shells, and remove muscles. Wash and reserve 24 shells.
Preheat oven to 350 degrees. Chop or pulse sausage in a food processor until chunky. Melt butter in a large skillet over high heat. Add onion, celery, and corn, and cook until edges start to brown, about 6 minutes. Add sausage and cayenne, and saute until warmed through, about 1 minute. Add mixture to clams. Stir in reserved clam broth, the lemon zest, and breadcrumbs until just incorporated.
Place shells on a rimmed baking sheet, and divide mixture among shells (do not pack). Cover with parchment-lined foil, and bake until hot throughout, about 30 minutes. Remove foil, and turn oven to broil. Broil clams on middle rack until crisp and browned on top, 3 to 4 minutes. Serve with lemon wedges for spritzing.
