Tuppence'S Stuffies (Stuffed Quahogs) - cooking recipe

Ingredients

Quahog is the Rhode Island name for hard shell clams
2/3 of a stick of oleo
small amount of dehydrated onion
parsley flakes
can minced clams (7 1/2 oz.) with broth
dry bread crumbs
sprinkle paprika

Preparation

Melt oleo, add onion, parsley, and clams with juice.
Add bread crumbs to a consistency that is slightly mushy, as it becomes drier when it's reheated.
Can be reheated in microwave, small double boiler, or oven in quahog
shells - whatever. Sprinkle with paprika.