I always try the stuffed clams at seafood restaurants I go to and I’m ALWAYS disappointed. They are always too bready. Ditto the supermarket ones. My “secret” ingredient is fatty pork. I use either raw breakfast sausage or sweet Italian sausage or most any raw non-smoked sausage. My version uses chopped clams, either whole quahogs steamed open and chopped or chopped canned or frozen clams and clam juice (from the cooked clams).Stew Leonard's sells a nice frozen clam called Sam’s Clams.
I start by steaming the clams until they open then remove the meat from the shell and strain the clam broth through a fine strainer or better yet cheesecloth. I chop everything in a food processor. In a clean, large pot I sauté sausage meat and butter with chopped onion, celery, garlic, dry oregano, black pepper, Old Bay Seasoning and the chopped clams. Cook a few minutes then add Pepperidge Farms or Arnold’s seasoned stuffing mix, grated Parm or Pecorino, eggs (careful not to scramble!), whole butter then as much of the reserved clam juice until it looks like well, stuffing. This is much the same method as making turkey stuffing and that’s the consistency you are looking for. I stuff the mixture back into the clam shells, or aluminum foil clam shells then brush on melted butter and dust with Spanish paprika. At this point you can refrigerate, freeze or bake @ 350 until heated through & slightly browned, about 25 minutes. They freeze well uncooked so I usually make extra for a quick lunch, snack or appetizer. Serve with lemon wedge.