Open the clams and save all the liquid; keep the matching shell halves together. Put the clams through the coarse blade of the grinder or chop them up by hand with scissors. Melt the butter in a skillet and sauté the onions, garlic, pepper and celery until soft. Add the parsley and linguica and stir it in well. Add the wine and the clam meats and stir them in, cooking for five minutes. Tear the bread into small pieces and wet down with clam liquid. Let soak for a short while and then kneed into soft paste, free of all lumps; if more liquid is needed to achieve paste consistency, add some white wine. Add this paste to the ingredients in the skillet and mix thoroughly; season with salt and pepper. Stuff the mixture into clean shells. Brush with melted butter and brown under the broiler.

- Annapolis Seafood Markets