1. Open quahogs, placing meat and juice in separate bowls. Save shells. 2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. 3. Add chopped quahogs (clams). 4. In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. 5. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. 6. Wash shells and separate. 7. Mound shell halves with stuffing. 8. Sprinkle top with paprika and parsley. 9. Dot tops with a small amount of margarine. 10. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through. 11. OPTIONAL: You may add ground Chourice to onion while sautéing. ---------------------------------------------------------------------------
Nutrition
Ingredients
