Chorizo and Corn Stuffies

Ingredients

Clams

2 cups, cleaned and chopped

Chorizo

1 cup, diced

Corn

1 cup, fresh or frozen

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Butter

2 tablespoons, unsalted

Bread crumbs

1 cup, preferably seasoned

Salt

to taste

Pepper

to taste

Lemon wedges

for serving

Clam juice

1/2 cup, reserved from clams

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the diced chorizo until browned and crispy, about 5-7 minutes. Use a slotted spoon to remove and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Add the chopped clams and corn to the skillet, followed by the reserved clam juice. Cook until the clams are fully cooked and the mixture is heated through, around 5 minutes.
5. Stir in the bread crumbs, butter, and cooked chorizo. Mix thoroughly until well combined. Season with salt and pepper to taste.
6. Spoon the stuffing mixture into clam shells or a greased baking dish, pressing gently to pack the filling.
7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden and crispy.
8. Remove from the oven and let cool slightly before serving. Serve hot with lemon wedges on the side for squeezing over the stuffies.