but.but..but...I don't think turkey's COME that large! (We usually do a 24 lb and a 20 lb, and by saturday morning all that is left is soup. It used to be by friday lunch, but the kids are in college. Of course, if my Dad is visiting, then there's no soup either, because he won't let us use the carcase for soup, as that's his traditional "snack" Thursday night.

we "gotta" get how to do correct line breaks into some sort of FAQ...M - where you would normaly do a line break, add open-angle-bracket BR close-angle-bracket.

Recipe:
"Stuffies" (Stuffed Quahogs)

6 LARGE quahogs
steam until just opened in as little liquid as possible. If desired use white wine, it adds to the flavour.
remove meat and chop. Reserve the shells. combine chopped meat, juices and remaining steaming liquid in bowl.
add an equal quantity of bread crumbs
Add:1/4 the amount of chopped onion
2 tablespoons chopped fresh parsley
Tabasco (or red pepper) sauce to taste
salt and pepper to taste
stir well to combine.

Scrub the reserved shell, seperating the valves. Fill As many of the reserved shells as possible with the mixture, mounding the stuffing up. Place on a baking sheet and bake at 350 degrees F. until heated through (about 1/2 hour) Serve with lemon and melted butter.