Awardwinning Stuffed Quahogs

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1/2 lb Margarine
1 c Onions; chopped
Salt to taste
1 1/2 lb Day-old bread crumbs
2 c Bread crumbs
1 pt Clam juice
2 c Celery; chopped
Black Pepper; to taste
1/2 lb Chopped quahogs
Garlic to taste

Original recipe makes 8 Servings



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 on May 28, 1998

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