Stuffed Quahogs

• 1 cup ground quahog clams (6 to 7 large ones)
• 1 onion, halved
• 10 slices white bread, toasted and buttered
• 1/2 tablespoon Bell's poultry seasoning
• 1/4 pound linguica sausage
• 1/8 teaspoon Tabasco

1. Preheat the oven to 350u0b0 F.
2. In a medium pot, bring 4 cups of water to a boil over high heat. Add onion and quahogs, letting them steam until they open up, 5 to 10 minutes. Remove the quahogs and save the broth.
3. Take the cooked quahogs out of their shells and finely chop. Separate the shells into halves and save.
4. Soak the toast in the broth and place in a large mixing bowl. Add the other ingredients and mix until stiff. Scoop the mixture into empty half-shells.
5. Place stuffed quahogs on a sheet pan and bake for 30 minutes, or until toasty brown on top. Serve with a pat of butter.

ground quahog clams, onion, white bread, bellus poultry seasoning, sausage, tabasco

Taken from food52.com/recipes/77420-stuffed-quahogs (may not work)