Place the clams in a large bowl and cover with ice cold water. Refrigerate the clams at least 4 hours and up to overnight to purge. Remove the clams and rinse under cold running water.

Place the clams in a large, heavy bottomed pot and add the wine. Cover the pan with a tight-fitting lid and steam over medium-high heat until the clams open. Keep an eye on the pot and carefully remove the clams as they open, trying to keep the shells together if possible. Transfer the opened clams to a large sheet pan and set aside to cool. Discard any unopened clams. Remove the clam meat from the shells; discard any cracked or broken shells. Place remaining intact shells in a container of clean water and set aside. Coarsely chop the clam meat and set aside. Strain the liquid remaining in the pot through cheesecloth and reserve separately.

In a large, wide saucepan, brown the chorizo over medium-high heat. Add the onion, garlic, and crushed red pepper and cook until the onion is translucent. Add the strained clam liquid and stir in the butter.  When melted, add the chopped clams, crawfish tails, parsley, cilantro, bread,  lemon zest and lemon juice. Season to taste with salt and pepper if necessary. The mixture should be wet but not runny.

When you are ready to cook and serve the stuffed clams, preheat the oven to 400 degrees F on the convection setting if your oven has one. Using a portion scoop or a spoon, stuff each shell with about 2 tablespoons of the stuffing and place on a baking sheet. Repeat, stuffing as many of the clam shells as possible. You should be able to stuff about 24 clams with this amount of stuffing.

Bake the clams until the stuffing is golden brown and crispy around the edges, usually 12 to 15 minutes.

Transfer the clams to small plates or shallow bowls, and drizzle the clams with the Caldo Verde Butter while they are hot. Garnish with freshly grated Parmesan and parsley sprigs.