Recipe Archives->Shellfish->Stuffed Quahogs

Stuffed Quahogs (Chowder Clams)

30 Ritz crackers, crushed
1/3 c. melted butter
3 tbsps. minced onion
2 tbsps. Worcestershire sauce
garlic salt to taste
1 dozen quahogs
paprika
parsley
bottled clam juice (optional)

Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic
salt.  Clean quahogs and put them through a meat grinder.  Add to
stuffing.  Moisten lightly with some liquid from the quahogs or
with clam juice -- but don't have mixture too wet.  Fill shells
and top with parsley and paprika.  Bake on cookie sheet at 350
degrees for 25 to 30 minutes.  Serve as appetizer or on side of a
meal based around a hearty soup, stew, or chowder.

Printable version: stuffed-quahogs.txt.