1 pail large quahogs (10 qts)
1/2 pound linquica or chourica
(use chourica if you like things really hot)
4 large stalks of celery
3 to 4 small hot red peppers
2 medium onions
4-6 dashes Tobasco Sauce
2 loaves Arnolds white bread

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 product should be not-too-dry, ot-too-moist.  If too dry, add small amounts of the quahog juice.  If too moist, add more bread.  Scoop mixture onto the shell halves, mounding up to fill the shell.  Place on cookie sheet, sprinkle with paprika and bake at 375 degrees for 25 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 5 minutes.  This recipe yields enough for about 36 servings...
Note:  This recipe was obtained from an old Provincetown fisherman! A truly authentic and delicious recipe from Cape Cod..Enjoy!