Stuffed Quahogs

Ingredients

• 1 cup water
• 1 cup chardonnay or other dry white wine
• 24 quahogs, scrubbed
• 1 cup panko (japanese bread crumbs)
• 1/4 cup crumbled saltine crackers (optional)
• 1 egg, beaten
• 1 tablespoon butter
• 1 small yellow onion, minced
• 2 scallions, including 2 inches of green tops, minced
• 3 tablespoons minced fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon bell’s seasoning
• 1/2 teaspoon old bay seasoning
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper