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Stuffed Quahogs

  • 1 pail large quahogs (10 quarts)
  • 1/2 pound linquica or chourica
  • 4 stalks celery
  • 3 to 4 small hot red peppers
  • 2 medium onions
  • 4 to 6 dashes hot sauce
  • 2 loaves white bread

Open quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice. Grind quahogs, celery, onions, linquica and peppers in a meat grinder. Cut bread into small squares. Add hot sauce and mix all ingredients in a large bowl. More bread may be necessary. If too dry, add small amounts of clam juice. If too moist, add more bread. Spoon mixture onto the shell halves, mounding to fill. Place on cookie sheet, sprinkle with paprika and bake at 375F (190C) for 25 minutes. Small shells may take only 20 minutes. Yields 36 servings.

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