These can be frozen in their shells before baking. To reheat, heat oven to 350 degrees and place quahogs in a single layer on baking sheet, then bake for 40 minutes or until hot and golden brown.

7/05/1995
FREEZER BAKED STUFFED QUAHOGS
12 quahogs or large clams
12-ounce package round butter-flavored crackers, crushed
2 stalks celery, chopped
1 large onion, chopped
1 sweet green pepper, chopped
¼ cup (½ stick) butter
Paprika or hot red-pepper sauce, optional

Remove quahogs from shells; reserve shells and the liquid. Wash and dry reserved shells well.

In food processor, with metal blade, process quahogs until finely chopped. Add crackers, celery, onion and green pepper. Process just until combined. If it seems too dry, add some of the quahog liquid.

In a large skillet, melt butter over medium-high heat. Add quahog mixture and cook, stirring occasionally, for 10 minutes.

Heat oven to 350 degrees. Place shells on baking sheet. Divide quahog mixture among shells. Season with paprika or Tabasco if desired. Bake 27 minutes or until hot and golden brown. Makes 24 stuffed shells.

-- Recipe from Shirley Gomes