05/22/1991
SPICY STUFFIES
12 large quahogs
4 tablespoons butter
1 large onion, chopped
3 cloves garlic, crushed
½ teaspoon each oregano, parsley, crushed red pepper, black pepper and Italian seasoning
½ pound hot Italian sausage removed from casing and (optional) pepperoni
1 small loaf Italian bread, scooped out of crust and broken into small pieces
2 eggs
1 cup juice from clams
¼ cup seasoned bread crumbs
Paprika

Soak quahogs in cold water sprinkled with cornmeal, then scrub. Cook for 20 to 25 minutes, covered, with just enough water to cover bottom of large pan, until clams are steamed open. Strain and save liquid. Chop clams coarsely.

Saute together in butter the onion, garlic, oregano, parsley, crushed red pepper, black pepper and Italian seasoning. Saute the Italian sausage and pepperoni. Soak Italian bread in 1 cup of clam juice. Mix with 2 eggs and seasoned bread crumbs. Add clams. Spray the shells with Pam and stuff them. Sprinkle with paprika - wrap each in foil. Bake one hour at 350 degrees. They freeze well.

- J.J.J., Warren