10/19/91
SOUTH COUNTY MUSEUM STUFFED QUAHOGS
(Helen Farmer)

12 large quahogs
1 large onion
12 strips bacon
Salt, pepper, oregano
Dry bread crumbs

Shuck quahogs; save shells and juice. Grind onions and quahogs. Add enough bread crumbs to make a thick mixture. Season to taste with salt, pepper and oregano. Add a little quahog juice if needed. Place the stuffing on 12 half shells. Lay a bacon strip across stuffing. Top with other half of shells. Tie closed with heavy string. Place on baking sheet and bake at 400 degrees for 30 to 45 minutes.

-- South County Museum's 1991 Country Kitchen Cook Book