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Stuffed Clams

Stuffed ClamsStuffed Clams aka Stuffed Quahogs

2 cans (8oz. each) minced clams and liquid
2 tbsp. minced onion
2 tbsp. chopped green pepper
¼ cup chopped celery
4 tbsp. butter
½ tsp. dry mustard
¾ cup Pepperidge Farm Stuffing (dry bread crumbs )
Dash of pepper
½ tsp. hot peppers (red pepper flakes)
Crumbled bacon

Combine all ingredients except the stuffing and cook until the celery is tender (about 5-10 minutes). Mix in stuffing and spoon into greased clam, quahog or scallop shells. Bake at 350 degrees for 20 minutes. Serves 6. Can be frozen. Thaw and bake.

If you don’t have the shells, try rolling the stuffing mixture into small balls. To make ahead of time, place them on a cookie sheet and freeze. When frozen, store in a freezer bag. Makes a nice and easy appetizer!

What is your favorite recipe for stuffed clams/quahogs?

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