Stuffed Quahogs

• 1 c. chopped quahogs
• 2 onions
• 2 cloves garlic
• 1 stick butter
• 1 (16 oz.) box Bells stuffing
• 2 (8 oz.) cans tomato sauce
• quahog juice
• parsley
• paprika
• 2 stalks celery
• 1 tsp. crushed red pepper
• 1 (19 oz.) can chickpeas, drained
• 2 Tbsp. olive oil
• 2 Tbsp. tahini (sesame paste)
• 4 cloves crushed garlic
• 1/2 c. lemon juice
• salt and pepper
• cumin
• 1 can Hormel chili (hot)
• 1 can refried beans
• 1 tomato, chopped
• 1 small onion, chopped
• 2 tsp. diced green chilies
• 1 tsp. Tabasco sauce
• 1 pkg. shredded Monterey Jack cheese
• 1 pkg. cream cheese
• 1 bag restaurant-style tortilla chips

1. Spread cream cheese in 8 x 8-inch foil pan or casserole dish. Mix other ingredients, except cheese and chips, and place on top of cream cheese.
2. Sprinkle cheese on top.
3. Bake at 350u0b0 for 1/2 hour.

quahogs, onions, garlic, butter, box bells stuffing, tomato sauce, quahog juice, parsley, paprika, stalks celery, red pepper, chickpeas, olive oil, tahini, garlic, lemon juice, salt, cumin, hormel chili, beans, tomato, onion, green chilies, tabasco sauce, shredded monterey jack cheese, cream cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978625 (may not work)