Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic salt. Clean quahogs and put them through a meat grinder. Add to stuffing. Moisten lightly with some liquid from the quahogs or with clam juice -- but don't have mixture too wet. Fill shells and top with parsley and paprika. Bake

In a deep 12-inch skillet or 3-quart saucepan over medium heat, fry bacon and ham until brown. Remove with a slotted spoon; set aside. Discard all but 2 tablespoons of the drippings.

Peel potato, cut into cubes and microwave, covered, 3 minutes. Set aside. In large saucepan with heavy bottom, melt butter and cook the onions slowly without browning for at least 5 minutes. Add the oysters and their liquid and cook and stir 2-3 minutes, or until they curl at the edges. Add the

Ingredients: 3 cups clams, shucked 1/2 pound salt pork, diced 3 cups onions, chopped 4 cups potatoes, chopped 1 cup cream 1 cup milk Salt to taste Water

Ingredients: 2 (6 1/2 oz.) cans clams, minced 3 strips bacon 1 small onion 1 can cream of potato soup 1 can cream of celery soup 2 1/2 cup milk Salt and pepper to taste

Drain clams, reserving liquid. Set the clams aside. In a larg kettle, combine clam juice, water, potatoes, carrots, onion and margarine; cook over medium heat for 15 minutes or until the vegetables are tender. Stir in soup, mil, and pepper; simmer until heated through. Stir in clams.