Baked Stuffed Quahogs Or Clams (Rhode Island Style) - cooking recipe

Ingredients

12 large quahogs or 12 large clams, in their shells
1 (16 ounce) bag herb seasoned stuffing mix, Pepperidge Farm
2 stalks celery, diced
1 medium onion, diced
1/2 cup butter
1/2 cup white wine
1 -2 tablespoon Old Bay Seasoning
3 -4 cups clam juice, includes reserved from clams

Preparation

Preheat oven 350 degrees.
Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 \"stuffies\". Scrub the shells clean before stuffing.
Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
Enjoy!