Ingredients:
3 dozen chowder clams, well cleaned ( quahogs)
3 green bell peppers
3 red bell peppers
4 large yellow onions
2 lbs sliced bacon
1/3 bunch parsley
3 tablespoons garlic powder
4 tablespoons lowry seasoning salt
2 teaspoons cayenne pepper
12 medium torpedo rolls
1/2 cup breadcrumbs
1 teaspoon paprika
Directions:
Using a food processor (do not clean between ingredients).
Finely slice the torpedo rolls and set aside.
Finely chop bacon and put in a large, deep saute pan and put on medium heat.
Medium chop peppers, onions, and parsley and add to cooking bacon.
Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
Put aside to cool.
To open clams,place in large baking pan (s) 1 to 2″ deep.
Place in a 400 F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
Open clams, reserving the liquid for later use,and chop meat medium fine.
Separate and save clam shells.
In a large bowl,combine the clams and bacon/vegetable mix.
Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
Bake in a 350 F oven for 20 to 25 minutes.
Bread crumbs should be lightly browned, and clams and vegetables tender.
Servings: Serve
Time preparation: 90 min.
Time total: 115 min.