8/17/1994
RHODE ISLAND STUFFED QUAHOGS (Meatless)
8 quahogs, shelled, poached 3 minutes, then chopped
1 onion, chopped
¼ teaspoon oregano
1 green and 1 red bell pepper, chopped
1 clove garlic, crushed
3 tablespoons butter
Fresh bread crumbs
Grated Romano or Parmesan cheese

To facilitate opening of quahogs, place well-scrubbed clams in a pan in a moderate (350 degree) oven and heat until they open.

Saute the onions and peppers in butter until translucent. Add chopped garlic and cook another 1 or 2 minutes over low heat. Stir in the chopped clams and an equal amount of fresh bread crumbs. Add about ½ teaspoon grated cheese per clam. Moisten with additional melted butter and/or clam juice. Stuff into each clamshell half and bake on baking sheet at 375 degrees until hot and slightly browned, 20 minutes or less.

Serve with lemon wedges and hot pepper sauce.

-- J.D., North Scituate.