Rhode Island Stuffies

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My dad makes these and i love them! quahogs are a hard shelled type of clam. if you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in portuguese markets, some chain grocery stores or online at such places as gaspars.com.

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Steps

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Open quahogs , placing meat and juice in separate bowls.

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Save shells.

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In a large bowl , break bread into small pieces and add enough quahog juice so bread is well moistened , but not soggy.

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Add chopped quahogs.

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In a frying pan , add oil and saut onion , green pepper and garlic until soft , but not brown.

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Add sauted onion , green pepper , garlic , and crushed red pepper to bread mixture.

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Mix well.

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Wash shells and separate.

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Mound shell halves with stuffing.

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Sprinkle top with paprika and parsley.

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Dot tops with a small amount of margarine.

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Set in a pan and bake in preheated 375f oven for about 25 minutes or until heated through.

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Optional: you may add ground chourice to onion while sauting.

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Ingredients

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quahogs, italian bread, oil, onions, green pepper, garlic cloves, crushed red pepper flakes, parsley, paprika, margarine, sausage