Chef Leon’s Stuffed Clams

10 quahog clams- about 6 lbs washed and scrubbed

2 Tbsp Kewpie Mayonnaise

1 Cups linguica sausage

½ Cups diced shallots

½ Cups diced red bell peppers

1 garlic clove minced

1 Tbsp chopped fresh thyme

2 Tbsp chopped flat leaf parsley

1 tsp of each Kosher salt and pepper ( or to taste)

½ tsp crushed red pepper

3 Cups panko

2 Tbsp evoo

Preheat oven to 400.

1) Place scrubbed clams in pot – add enough cold water to cover hinges of clams. Cover and bring to a simmer. Adjust heat to maintain simmer. Remove from heat after clams open (about 5 mins) and let cool. Reserve 1.5 cups broth aside (not getting any sand). Remove clams from shell and using kitchen shears cut through hinge. Arrange shells on foil lined baking sheet.

2) Add evoo to sauté pan. Add linguica and sauté over medium heat until fat has rendered about 8 minutes. Add shallots and red bell pepper stirring in with sausage and cook until softened about 8 minutes. Add thyme and garlic sauté for a minute. Add chopped clams and broth and cook over medium high until broth is reduced. Pour into mixing bowl. Add panko, kewpie, parsley, salt and pepper and crushedred pepper. Fold to incorporate ingredients. If mixture is dry add a touch more Kewpie until mix is moist. Divide mixture into clam shells on baking sheet.

3) Bake in preheated oven until golden brown about 20 minutes. Garnish with Lemon and parsley.