Stuffed Quahogs Recipe

Fruits of the Sea -- my favorite stuffed quahog recipe

• A dozen or so quahogs
  
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup minced leeks
• 1/4 cup diced celery
  
• 2 cloves garlic, minced
• 6 slices of Wonder Light Italian, toasted and then crumbled into dried bread crumbs
• 4 slices thick sliced bacon
• 1 teaspoon dried oregano (or 3 teaspoons fresh)
  
• 3 tablespoons shredded Italian blend cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 2 jalapeno peppers, chopped (optional)
  

DIRECTIONS

1. In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
2. Soak quahogs in oatmeal water for 12 hours, then rinse, steam for about 5 minutes, or until they open. Discard any that do not open. Remove meat from shells. Chop, and set aside, save shells for stuffing
   
3. Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
4. In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped quahogs. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
5. Bake at 400 degrees F (230 degrees C) for 15 minutes. Serve with a wedge of lemon and hot sauce.