Black Dog Stuffed Quahogs

• 8 slices bread
• 8 slices of bacon, chopped into 1/2-inch pieces
• 1/2 teaspoon crushed red pepper flakes
• 2 chopped garlic cloves
• 1 medium white onion, diced
• 1 medium green bell pepper, diced
• 6 large quahogs, opened and chopped with juice and shells (see Notes)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground black pepper
• Garnish: lime and lemon wedges

1. Dice the bread slices into 1/2-inch cubes and dry overnight or in an oven at 300F for about 10 minutes.
2. In a large heavy-bottomed skillet, cook the chopped bacon.
3. When the bacon is just browned, add the crushed red pepper and garlic.
4. Saute for 1 minute.
5. Add the diced veggies and continue to saute for 3 to 4 minutes until the onion and pepper are just soft.
6. Add the chopped clam meat and reserved clam juice and cook for 3 to 4 minutes.
7. The mixture should boil.
8. Remove from heat and stir in the dried bread cubes, parsley, and black pepper.
9. Allow the mixture to cool a bit before stuffing into shells.
10. Preheat the oven to 400F.
11. Make sure the clamshells are clean.
12. Mound the mixture into each half shell and place the filled shells on a baking tray.
13. Baked stuffed quahogs for 20 to 25 minutes or until nicely browned on top.
14. Serve with lemon and lime wedges.

bread, bacon, red pepper, garlic, white onion, green bell pepper, quahogs, fresh parsley, ground black pepper, lime

Taken from www.cookstr.com/recipes/black-dog-stuffed-quahogs (may not work)