Stuffed Quahogs

Cooking Instructions

1 Preheat the oven to 450F.

2 Wash the clams well and place them in a kettle with the water. Steam over moderate heat just until the clams open wide. Remove the meat and reserve half the shells for stuffing. Reserve the clam broth.

3 Grind the clams or process briefly in a food processor. Combine with the onions, celery, green pepper and crumbs. Dampen the mixture with clam broth, just enough to bind. Stuff the 24 reserved clamshells.

4 Lay half a slice of bacon across the top of each stuffed clam and arrange the clams on a baking dish. Bake until bacon is crisp. Garnish each stuffed clam with a parsley sprig and serve hot, with lemon wedges if desired.