1 lb quahogs (hard shelled clams)
2 tablespoons butter
1 large sweet onion, minced
1 shallot, minced (optional)
2 cloves garlic, minced
2 medium potatoes
1/4 cup fresh parsley flakes, minced
16 oz clam juice (2 cups) 2 bottles
1 1/2 cups seasoned bread crumbs
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
bacon strips (optional)
1/4 teaspoon celery seed

Scrub quahog shells well and steam until they open. Discard any which have not opened. Remove quahogs from shells.

Boil potatoes and mash. Remove stems from parsley. Peel garlic.

In a food processor, combine garlic, seasonings and parsley with bread crumbs and process until crumbs are medium fine.

Turn out into a mixing bowl. Chop quahogs in food processor until coarsely ground. Add to bread crumbs. Melt butter. Mix with bread crumbs. Add mashed potatoes.

Slowly stir in clam juice until mixture is very moist but not soupy (the entire quantity may not be needed).

Lightly oil quahog shells with olive or peanut oil or spray. Fill each shell with the mixture and sprinkle tops with paprika.

If using bacon (optional) slice squares of bacon and place over each shell.

Bake at 450°F for 30 minutes, or until centers are cooked (differs with size of quahogs used).

Serve with wedges of fresh lemon and garnishes of fresh parsley.

Great as appetizers or at clam bakes!

Submitted by: CM