Spicy Stuffies

submitted by propp
from US

12 large quahogs
4 tablespoons butter
1 large onion, chopped
3 cloves garlic, crushed
1/2 teaspoon each oregano, parsley, crushed red pepper, black pepper and
Italian seasoning 1/2 pound hot Italian sausage removed from casing and
(optional) pepperoni
1 small loaf Italian bread, scooped out of crust and broken into small
pieces
2 eggs
1 cup juice from clams
1/4 cup seasoned bread crumbs
Paprika

Soak quahogs in cold water sprinkled with cornmeal, then scrub. Cook for
20 to 25 minutes, covered,
with just enough water to cover bottom of large pan, until clams are
steamed open. Strain and save
liquid. Chop clams coarsely.
Saute together in butter the onion, garlic, oregano, parsley, crushed red
pepper, black pepper
and Italian seasoning. Saute the Italian sausage and pepperoni. Soak
Italian bread in 1 cup of clam
juice. Mix with 2 eggs and seasoned bread crumbs. Add clams. Spray the
shells with Pam and stuff them.
Sprinkle with paprika - wrap each in foil. Bake one hour at 350 degrees.
They freeze well.

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