12 lg. chowder clams
2 med. onions
1 red pepper
1/2 lb. linquica
1 bag stuffing
1/4 c. olive oil
1/4 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. garlic
1 tbsp. butter

Chop onions, garlic, red pepper and linquica; set aside. In a medium skillet add olive oil and butter. Saute garlic, onions and red pepper until tender. Add linquica saute 2 minutes longer. Add salt and pepper. Remove from flame and set aside.

Wash clams (shell) and place in pot with about 3 cups water. Add dash of salt and steam clams until open. Remove from heat, reserve stalk and chop clams (save shells).

In large bowl add stuffing, clams and enough stock for desired consistency. Should be like soft dough. Add remaining ingredients; mix well and stuff shells. Tie shells and bake on cookie sheet at 325 degrees for 1 hour. Serve with cubes of butter.