Award Winning Stuffed Quahogs
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Sauté 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 sautéed mixture into bowl and mix well. Let cool then stuff into quahog shells. Bake in 350ºF. for 30 minutes, then eat. Serving Size: 8 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 |
