| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Day-old bread crumbs |
| 2 | c | Bread crumbs |
| 1/2 | lb | Chopped quahogs |
| 1 | pt | Clam juice |
| 2 | c | Chopped celery |
| 1 | c | Chopped onions |
| 1/2 | lb | Margarine |
| Salt to taste | ||
| Pepper to taste | ||
| Garlic to taste |
INSTRUCTIONS
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
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