Step 1

Add 1-2 inches water to a large pot. Cover with lid and set over medium heat. Once simmering, add clams. Cover and steam until clams open, 8-10 minutes.

Step 2

Use tongs to remove clams and cool under cold running water. Reserve 1/3 cup cooking liquid in a measuring cup or small bowl. Once clams are cool enough to handle, remove meat from shells and set aside. Use your hands to separate clam shells, twisting them away from one another. Clean shells thoroughly, making sure to remove any muscle still attached.

Step 3

In a food processor, pulse bread into fine crumbs. Remove and set aside.

Step 4

In a sauté pan over medium heat, melt 3 tablespoons butter and add olive oil. Add lap cheong sausage and sauté to soften, 5 minutes. Add fennel, bell peppers, celery, onions and garlic, and sauté until onion is translucent, 10 minutes. Add chile flakes.

Step 5

Deglaze pan by adding wine and cooking, using a wooden spoon to scrape up any browned bits from bottom, 3 minutes. Stir in reserved clam liquid. Turn off heat and let cool.

Step 6

While mixture cools, preheat oven to 400 degrees. Pulse reserved clam meat in food processor or chop with a knife until finely chopped.

Step 7

In a large bowl, combine chopped clams, breadcrumbs, sausage mixture and parsley, and mix until well combined. Mixture should resemble a moist Thanksgiving stuffing, cohesive but with each element distinguishable. Season with salt and pepper to taste.

Step 8

Use a spoon to fill clam shells with stuffing. Each shell should be well heaped, contained but abundant. Once all shells are filled, arrange on a baking sheet and drizzle with melted butter. Bake at 400 degrees for 20 minutes or until top stuffing in shells is browned and edges are bubbling.

Step 9

Remove from oven and serve immediately with lemon wedges.