Stuffed Quahogs

Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 12  quahogs
• 1  cup onion, chopped
• 1 (4 ounce) can mushrooms, drained and chopped
• 1⁄4 cup butter, melted
• 3  tablespoons flour
• 1  teaspoon  garlic salt
•  black pepper
• 2  tablespoons butter, melted
• 1⁄2 cup  dry breadcrumbs

Directions

1. Shuck quahogs and chop meat.
2. Wash shells.
3. Cook mushrooms and onions until tender in butter.
4. Blend in flour and seasonings.
5. Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
6. Grease clam shells and fill with mixture.
7. Blend butter and crumbs and sprinkle over filling.
8. Bake in oven at 400 for 20 minutes.