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Stuffed Quahogs (Chowder Clams)

30 Ritz crackers, crushed
1/3 c. melted butter
3 tbsps. minced onion
2 tbsps. Worcestershire sauce
garlic salt to taste
1 dozen quahogs
paprika
parsley
bottled clam juice (optional)

Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic
salt. Clean quahogs and put them through a meat grinder. Add to
stuffing. Moisten lightly with some liquid from the quahogs or
with clam juice -- but don't have mixture too wet. Fill shells
and top with parsley and paprika. Bake on cookie sheet at 350
degrees for 25 to 30 minutes. Serve as appetizer or on side of a
meal based around a hearty soup, stew, or chowder.

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4 of 4 people found the following review helpful:
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Cape Codder, October 26, 2005 - 11:07 AM
Reviewer: Moemoe Caffrey from Cape Cod, Massachusetts
Had all the ingredients, including fresh dug Quahogs. Did the prep for the clams, celery, onions, etc.. The aroma filled my kitchen as I cintinued completing the mixture. I did spray the empty quahog shells with cooking spray before filling with the bread/clam mixture. I like to recycle the shells for future use. I keep small shells for snacks and the larger ones for a light meal which I usually serve with a salad. This is the tastiest and easiest recipe for stuffed quahogs that I have personally tasted and I have tasted many!

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