Q: In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
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.,______,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!
A:
Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.