Instructions
- Preheat oven to 350°F (175°C).
- Scrub the clams thoroughly. Place clams in a pot with about an inch of water. Steam clams until they open. Let cool slightly.
- Remove clam meat from the shells, reserving the shells. Chop the clam meat and set aside, also reserving 1/2 cup of the clam juice.
- In a large skillet, heat olive oil over medium heat. Add onion and green bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine the chopped clam meat, cooked vegetables, bread crumbs, melted butter, oregano, salt, pepper, diced chorizo, and reserved clam juice. Mix well.
- Spoon the mixture back into the clam shells, mounding slightly.
- Place the stuffed clams on a baking sheet and bake for 20-25 minutes, or until golden brown and heated through.
- Serve hot.
