Rhode Island–Style Stuffed Quahog Clams ("Stuffies")

1 pound high-quality white sandwich bread or soft Italian or French bread (450g; about 1 loaf), cut into ¾-inch dice (about 2 ½ quarts) (see notes)

12 quahog clams (about 8 pounds; 3.6 kg), purged and scrubbed (see notes)

1 stick unsalted butter (4 ounces ;113g)

½ cup finely diced yellow onion (4 ounces; 113g), from ½ medium yellow onion

½ cup finely diced green bell pepper (4 ounces; 113g), from ½ medium green bell pepper

3 ounces Portuguese-style chouriço or Spanish-style chorizo, casing removed and finely diced

2 medium garlic cloves, minced

½ teaspoon sweet Spanish paprika, optional (see notes)

½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme

2 tablespoons minced flat-leaf parsley leaves and tender stems

1 tablespoon (15ml) fresh lemon juice, plus lemon wedges for serving

Directions at seriouseats.com

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