1. 4 quohogs - steam open in low oven about 3 minutes until shells crack open. remove from shell and chop into fine pieces with knife. (Alternate - canned minced clams.

2. In frying pan: saute a small onion (minced), 1/2 small green pepper (minced), in 3 tablespoons butter (about 2 minutes.

3. Add minced clams, 1/2 cup Pepperidge Farm stuffing, 1/2 teaspoon oregano, 1/2 teaspoon garlic salt, few dashes hot pepper sauce and clams juice (either bottled or can - use liquid from can if you use can of minced clams instead of quohogs).

4. Stir to mix (does not need to cook).

5. Grease clam shells with butter. Fill shells about 3/4 full. Sprinkle top with paprika.

6. Heat in 400 degree oven about 10 minutes, until bubbling (if stuffing seems too dry add more butter or more clam juice).