Instructions

1. Preheat your oven to 375°F (190°C). This will ensure that your clams cook evenly and develop a nice golden crust.
2. Rinse the littleneck clams under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
3. In a medium-sized skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
4. Add the minced garlic to the skillet and sauté for an additional minute until fragrant, being careful not to let it burn.
5. Incorporate the crumbled cooked sausage into the skillet, stirring well to combine. Cook for about 3-5 minutes, allowing the sausage to heat through and blend with the onion and garlic.
6. Remove the skillet from heat and transfer the sausage mixture to a large mixing bowl. Add the breadcrumbs and chopped parsley to the bowl, mixing thoroughly to combine all the ingredients.
7. Season the mixture with salt and pepper to taste. Remember that the sausage may already be seasoned, so adjust accordingly.
8. Carefully open each clam by prying the shells apart. Use a small spoon to scoop out the clam meat and chop it finely. Add the chopped clam meat to the breadcrumb mixture and stir until well combined.
9. Using a spoon, generously fill each clam shell with the stuffing mixture, pressing down gently to ensure it holds together. Place the filled clams on a baking sheet.
10. Drizzle a little olive oil over the top of each stuffed clam to help them brown in the oven.
11. Bake the stuffed clams in the preheated oven for about 20-25 minutes or until the tops are golden brown and crispy.
12. Once baked, remove the clams from the oven and let them cool for a few minutes before serving. Garnish with additional chopped parsley if desired.
13. Serve the Vongole Ripiene hot as an appetizer or as part of a main course, accompanied by lemon wedges for added flavor.