12 "mud" lg. quahogs or 24 regular quahogs
1 1/2 boxes common crackers or pilot crackers, ground
1 lg. onion, chopped fine
1/2 tsp. (more or less) McCormick seafood seasoning
Salt and pepper to taste
4 tbsp. butter, melted

Shuck quahogs, or steam open. Reserve all liquid and shells. Chop or grind quahogs. Combine cracker crumbs, onions, seasoning and chopped quahogs. Add melted butter. Gradually mix in reserved hot juices, 1 cup at first, to working consistency. Add more juice, if needed. Set aside for 5 minutes.

Stuff shells full; remove excess from edges when closing shells to prevent burning in oven. Tie with worn fish line (washed), or twine. Arrange on cookie sheet. Bake at 350 degrees in preheated oven for 30 minutes (more or less) for large shells or 25 minutes for smaller shells. Cool and serve at room temperature with cocktail sauce.