Baked Stuffed Quahogs

20 quahogs (If you cannot find quahogs, substitute 40 cherrystone clams)
1 tablespoon olive oil
1 cup chopped mushrooms
1 tablespoon dry sherry
1 small white onion, finely chopped
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 1/2 cups fine bread crumbs
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Paprika for sprinkling
10 lemon wedges for garnish

Scrub the quahogs and place them in a large kettle with enough water to barely cover the bottom. Cover the kettle and steam over medium heat until the clams open, about 5 to 8 minutes. Remove the clam meat and reserve half of the shells for stuffing. Reserve the clam broth.

Chop the clams into small pieces or process briefly in a food processor. Place the clams in a large bowl and set aside.

Preheat the oven to 400 degrees F.

Heat the oil in a skillet over medium-high heat. Add the mushrooms and sauté until the mushrooms are tender, about 3 minutes. Add the sherry, cook 1 minute more and remove from the heat.

Combine the clams with the onion, chives, parsley, bread crumbs, salt and pepper. Add the mushrooms and just enough clam broth to bind the mixture.

Stuff the mixture into the reserved clam shells. Arrange them on a baking dish and sprinkle the tops with paprika.

Bake until golden brown and thoroughly heated, about 15 to 20 minutes. (If you are using cherrystones, they will heat in about 10 minutes).

Serve the clams hot with the lemon wedges.

Servings: 10
Source: Healthy Recipes

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STUFFED QUAHOGS

2 qt. quahogs (steamed)
6 slices bread
1 onion
1 small green bell pepper
1 egg
Little parsley
Salt
1 red cherry pepper

Grind above ingredients. Mix and fry all together. Stuff quahog shells. Sprinkle with pepper and tie with string.

Bake at 350 degrees about 20 minutes.