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Stuffed Quahogs
Preparation info
8
servings- Difficulty
Easy
Appears in
Published 1966
Ingredients
2 dozen ¼ cup ¼ cup
Method
Preheat oven to hot ( .450°F .)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.
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