New England Baked Stuffed Clams

Cherrystone clams are an East Coast variety,
about 2-1/2 inches in diameter with a hard shell.
If unavailable, you can substitute any hard shell clam.

Ingredients:
2 cups white wine
12 cherrystone clams (see Notes)
2 tablespoons unsalted butter
1 onion, minced
2 teaspoons minced Anaheim
or other mild chile
2 garlic cloves, minced
1/2 cup minced celery
1/2 cup diced chorizo
1/2 cup toasted Portuguese sweet
bread crumbs (see Notes)
1/2 cup toasted corn bread crumbs
1 teaspoon smoked paprika
2 tablespoons minced scallion
2 tablespoons minced
fresh parsley
Salt and freshly ground
black pepper
Lemon wedges

Directions:
Preheat the oven to 350 degrees F.
In a large saucepan, bring the wine
and 1 quart water to a boil.
Add the clams, cover, and cook until
clams open, 3 to 5 minutes.
Transfer the clams to a large bowl.
Strain the cooking liquid through a
cheesecloth-lined sieve into a bowl
and set aside.
Shuck the clams, reserving half the shells.
Mince the clams and set aside.
In a large skillet, melt the
butter over medium heat.
Add the onion, chile, garlic, celery,
and chorizo and cook until the onion
and celery are softened, about 5 minutes.
Add the minced clams, bread
crumbs, and enough of the clam broth
to lightly moisten the mixture.
Add 1/2 teaspoon of the smoked paprika,
the scallion, and parsley,
and season with salt and pepper to taste.
Spoon the mixture into the shells,
place them on a baking sheet,
and bake until lightly browned,
about 30 minutes.
Place 1 stuffed clam on each
of 6 serving plates,
sprinkle with the remaining
1/2 teaspoon smoked paprika,
and garnish with lemon wedges.
Serve immediately.