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
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 314 (31%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 2.7mg||1 %|
|Sodium 4080.2mg||141 %|
|Potassium 638.5mg||17 %|
|Total Carbohydrate 146.7g||43 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 135.8g|
|Protein 31.4g||45 %|
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Calories per serving: 1029
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