Stuffed Quahogs

By amaliana

Ingredients

• 12 Raw quahogs, chopped, reserved juice
• 12-15 slices bread, break into small crumbs and pieces
• 4 large onions(or 6 small)
• 2 stalks of celery with greens, chopped
• 1 green pepper( if desired)
• 2 eggs
• 1/4 pound margarine
• salt and pepper to taste
• Parsley flakes
• paprika
• Saltine crackers

Details

Servings 24

Preparation

Step 1

Fry onions and celery in margarine. Put bread in a dish with salt and pepper to taste (not too much). Mix dry ingredients. Beat eggs and put aside. Pour juice of quahogs into bread crumb mixture. After it is moist, add eggs, onion and celery mixture, add quahogs. Mix together and add saltine crumbs, as needed, to dry up excess fluids but keep moist. Dish into shells and sprinkle with parsley flakes and paprika. Bake in a 400 degree oven 30 to 45 minutes. Do not overcook, keep moist.