Stuffed Quahogs

Ingredients:
1 pail quahogs (10 qts)
1 pound linquica or Chourico (use Hot Chourico if you like things really hot)
3 large stalks of celery
4 small hot red peppers
3 medium onions
5 dashes Tobasco Sauce
5 Loaves portuguese bread
Directions:
Open Quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice. Grind quahogs, celery, onions, linquica and peppers. Cut bread into small squares. Mix all ingredients, adding Tobasco, by hand in a large bowl. More bread may be necessary. The Stuffing should be not-too-dry, ot-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread. Put mixture onto the shell halves, fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375 degrees for 30 minutes. Small shells may take only 20 minutes. These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 3 minutes. This recipe yields enough for about 40 servings.