Rhode Island–Style Stuffed Quahog Clams Stuffies

Ingredients

• 1 pound high-quality white sandwich bread or soft Italian or French bread (450g; about 1 loaf), cut into 3/4-inch dice (about 2 1/2 quarts) (see notes)
• 12 quahog clams (about 8 pounds; 3.6 kg), purged and scrubbed (see notes)
• 1 stick unsalted butter (4 ounces ;113g)
• 1/2 cup finely diced yellow onion (4 ounces; 113g), from 1/2 medium yellow onion
• 1/2 cup finely diced green bell pepper (4 ounces; 113g), from 1/2 medium green bell pepper
• 3 ounces Portuguese-style chouriço or Spanish-style chorizo, casing removed and finely diced
• 2 medium garlic cloves, minced
• 1/2 teaspoon sweet Spanish paprika, optional (see notes)
• 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 2 tablespoons minced flat-leaf parsley leaves and tender stems
• 1 tablespoon (15ml) fresh lemon juice, plus lemon wedges for serving

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