Stuffed clams are a New England classic and this version combines smoky Spanish Chorizo sausage with kale, which is very popular in Portuguese cuisine. We did this batch on the grill with the help of a cast iron skillet but you can open the clams and make the stuffing on the stove in a single skillet and bake in the oven to finish. Stuffed clams are delicious appetizers and great for parties. They also freeze really well so make a big batch and have them at the ready when company comes over.  (Makes 6)


  • 6 Quahog clams
  • 2 links Chorizo Sausage – diced (substitute spicy Italian Sausage or Portuguese Linguica)
  • 6-8 cherry tomatoes – diced (substitute 2 Roma tomatoes)
  • 2 Green Onions – chopped (substitute small yellow onion diced)
  • Kale – one bunch, rough chopped (substitute pack of frozen spinach)
  • Lemon – zest and juice
  • Garlic – 2 cloves, minced
  • 1 cup Panko Breadcrumbs (substitute Italian style breadcrumbs)
  • 2 Tbs Olive Oil
  • Parsley – chopped
  • Dry white wine for steaming clams
  • Clam juice from clams


  1. Steam open the clams in a large covered skillet using about 1/8” of dry white wine or water. Be sure to remove the clams from the heat when they just open to keep them from overcooking. Let clamshells cool a bit and open with clam knife or butter knife and remove the clams and reserve the juice.
  2. Cut Chorizo links in half and grill for 1 minute per side.   Cut each Chorizo half into thirds lengthwise and rough chop into bite sized chunks
  3. Grill green onion and cherry tomatoes for 1 minute or so to impart a nice grilled flavor.   Rough chop
  4. Mince garlic gloves and rough chop kale
  5. Heat olive oil in skillet on and sauté Chorizo chunks, tomato, green onion, kale and garlic for 2-3 minutes.
  6. Add Panko bread crumbs to the stuffing mixture and toast until light golden brown for 1-2 minutes.
  7. Add chopped clams, reserved clam juice, zest and juice of ½ a lemon, and parsley. Be sure that the stuffing is moist and add extra water if needed.
  8. Separate and clean clam shells (use 6 of the 12 halves) and fill with stuffing.
  9. Place stuffed clams on the grill or in the oven with a pat of butter on top until melted.
  10. Serve 1-2 stuffed clams per person as an appetizer with a side

Cast iron skillets are perfect for steaming open clams on the grill.

Adding the clam broth and clams to the stuffing. Make sure the stuffing is nice and moist

Add a little pat of butter and cover to melt just before serving


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