Rhode Island Stuffies

• 15 quahogs, shucked and then chopped
• 2 loaves Italian bread (day old bread)
• 2 tablespoons oil
• 2 medium onions, chopped
• 1/2 green pepper, chopped
• 2 -3 garlic cloves, minced
• 2 tablespoons crushed red pepper flakes
• 2 tablespoons parsley, chopped
• paprika
• margarine
• 1/2 lb portuguese chourice sausage (optional)

1. Open quahogs, placing meat and juice in separate bowls. Save shells.
2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
3. Add chopped quahogs (clams).
4. In a frying pan, add oil and saute onion, green pepper and garlic until soft, but not brown.
5. Add sauteed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
6. Wash shells and separate.
7. Mound shell halves with stuffing.
8. Sprinkle top with paprika and parsley.
9. Dot tops with a small amount of margarine.
10. Set in a pan and bake in preheated 375u0b0F oven for about 25 minutes or until heated through.
11. OPTIONAL: You may add ground Chourice to onion while sauteing.

quahogs, loaves italian bread, oil, onions, green pepper, garlic, red pepper, parsley, paprika, margarine, portuguese chourice sausage

Taken from www.food.com/recipe/rhode-island-stuffies-224309 (may not work)