Rhode Island Stuffies

Directions

1. 1
   Open quahogs, placing meat and juice in separate bowls. Save shells.
2. 2
   In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
3. 3
   Add chopped quahogs (clams).
4. 4
   In a frying pan, add oil and saute onion, green pepper and garlic until soft, but not brown.
5. 5
   Add sauteed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
6. 6
   Wash shells and separate.
7. 7
   Mound shell halves with stuffing.
8. 8
   Sprinkle top with paprika and parsley.
9. 9
   Dot tops with a small amount of margarine.
10. 10
    Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
11. 11
    OPTIONAL: You may add ground Chourice to onion while sauteing.