Stuffed Cohogs

by B. Brown
(Orange Park, FL)

I usually make with two dozen clams.

2 dz large clams - cleaned
1 lg white onion-chopped
1 bunch of parsley - chopped
1 bag of kaiser rolls (prefer day old)shredded
1 pkg. of charizo - skinned and cut into pieces
1 pkg. of linguise - skinned and cut into pieces
1 lb. of bacon
salt & pepper

Directions:
Clean clams and put into a big pot with enough water to cover. Boil clams until they open. Remove from heat and take out clams and save juice. Take clams out of shells and put into a food processor with onions, parsley, linguise and charizo. Process untill all throughly mixed adding a little clam juice if it gets to thick to move.

When done put into large bowl, with shredded rolls and add salt & pepper. Break apart clam shells and fill each shell with filling and lay a small piece of bacon on each one.

Put onto cookie sheets adding a little water onto the cookie sheet for moisture then put under broiler for about 20 to 30 minutes until bacon is brown and crust has turned dark. If to dry use some of the reserved clam juice to moisten. Add a few drops of hot sauce if you like it spicy. Makes 48.

Enjoy!