Baked Stuffed Quahogs(Ko-Hogs) - cooking recipe

Ingredients

12 large cherrystone clams (quahogs) or 1 pt. chopped clams with juice
butter
1 pkg. stuffing mix
lemon
salt
pepper
Durkee's hot sauce
dash of sage
sherry

Preparation

Wash and rinse clams.
Steam in 1 inch boiling water 8 minutes or until all are open.
Remove meat; mince coarsely and set aside. Retain water and shells.
Make stuffing according to instructions, except substitute clam juice for water.
Add 1 tablespoon Durkee's hot sauce, dash of sage and 1 tablespoon sherry.
If using some bought clams and juice, add at this time.
Salt and pepper to taste.