After cleaning quahogs, place in oven at 450 to open. Let cool, then open to remove quahog. Save juice and strain it to remove sand. Grind quahogs and onions. Place in large pot. Sauté for approximately 1 minute. Dip rolls in juice and squeeze excess juice out. Add pepper, parsley flakes and saffron. Mix and fill shells. Wrap thread around quahog several times to hold together. Bake 1 hour at 350.
Recipe from Newport Hospital's Book of Favorite Recipes, compiled by hospital staff and friends.
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