Add wine to a pot and bring to a simmer over medium heat. Add the cleaned clams into the pot, cover & cook until they pop open, about 6 min. Remove the clams to a large bowl and let cool.
1
Once the clams are cool, remove the meat and chop. Set aside the meat in a large mixing bowl. Clean 24 halves of the clam shells and arrange on a baking sheet or in a casserole dish.
2
Heat a large skillet over medium heat. Add the oil and heat, then add butter. Add the onion, celery and bell pepper, sautéing until tender, about 5 min. Add garlic and sauté until fragrant
3
Remove from heat, then stir in breadcrumbs, Worcestershire, red pepper flakes, 1 tablespoon of the chopped parsley, chives and chopped clams. Add 1 cup of the clam juice cooking liquid, stirring to combine.
4
Heat oven to 350ºF (180ºC). Use a spoon to stuff the cleaned clam shells with the breadcrumb and clam mixture.
5
Bake the stuffed clams until the tops of the stuffing are golden brown, about 25 to 30 minutes. Garnish with parsley and lemon wedges. Serve immediately.
6