1 tbsp. butter, butter or salad oil
1 med. onion
2 med. potatoes
2 (8 oz.) bottles clam juice
1 lb. fresh minced clams or quahaugs
12-14 oz. bread crumbs
Seasonings (such as pepper, red ground pepper, celery salt, etc.) to taste
Bacon strips

Melt butter in fry pan. Chop onion and fry on simmer heat in frying pan until brown. Boil potatoes and mash. Into large bowl, mix clams, onions, potatoes, clam juice and bread crumbs. Season to taste.

Before stuffing quahaug shells, coat lightly with salad oil and fill. If no shells are available, cook as a loaf or fill aluminum cupcake holders.

NOTE: Consistency of mix should be very moist, but not soupy. If too dry, add clam juice; if too wet, add crumbs. For looks, sprinkle light coat of paprika into stuffing.

Preheat oven to 450 degrees. Bake for 30 minutes or until center is cooked. Prior to cooking a half strip of bacon can be placed on top of stuffing.