Stuffed Quahogs

By: Mary Ann Stocum


Ingredients:

1/4 cup Butter
1/4 cup finely chopped Onion
1/2 cup finely chopped Celery
1 clove Garlic, minced
1/4 tsp pepper
Dash of Tobasco Sauce
1 1/2 cups or more Pepperidge Farm Stuffing
1 lb Minced Clams
2 Tbsp Fresh Parsley
Bay Seasoning to taste

Preparations:

Saute onion, celery and garlic till tender. Add clams, saute till done. Stir in remaining
ingredients to make a moist but not wet mixture. Spoon into shells. Drizzle with
melted butter. Bake at 400 degrees for 10 minutes. Makes 16 or so shells.