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15-20 little neck clams
1 Med Spanish onion chopped fine
1 med red pepper chopped fine
Fresh parsley chopped fine
salt and pepper to taste
4 cloves crushed garlic
1/4 tsp red pepper flakes
1/2 link Portuguese Chirico chopped
Paprika
1 Loaf of day old Italian Bread
6 surf clam shells (cleaned)

Shuck clams, chop and set aside (save clam juice). Saute onion, pepper garlic and parsley about 2 minutes. Add clams, red pepper, salt and pepper. Break loaf of bread into small pieces and stir into mixture Add Chirico and stir mixing all ingredients thoroughly. Add broth from clams to soften bread. After mixing pack mixture into surf clam shells (found on beach) sprinkle with paprika, and top with more fresh parsley.......bake on grill 350 degrees until heated through 20-25 minutes. Grab your favorite beverage and enjoy

Your killing me!

WOW they look great. I have been putting my stuffies in foil muffin cups, they get crispy all around and no need to clean shells. I need to go clamming and try out your recipe.

Challenge wrote:WOW they look great. I have been putting my stuffies in foil muffin cups, they get crispy all around and no need to clean shells. I need to go clamming and try out your recipe.

Rick that's a great idea!! I use the same stuffing for baked flounder

Mike, I know they call you "Clambo" for a reason....can't compete with your clamming technique