The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress.
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
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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