Recipe - Awardwinning Stuffed Quahogs

1 One half pound Dayold bread crumbs
2 cup Bread crumbs
One half pound Chopped quahogs
1 pt Clam juice
2 cup Chopped celery
1 cup Chopped onions
One half pound Margarine
Salt to taste
Pepper to taste
Garlic to taste

Saute fresh celery and onions in margarine until soft. Put bread crumbs,
chopped quahogs and clam juice in a mixing howl. Add salt, pepper and
garlic. Put sauteed mixture into bowl and mix well. Let cool then stuff
into quahog shells. Bake in 350 oven for 30 minutes, then eat.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

Recipe by: Carl & Daves Providence RI

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
28, 1998