Scrub quahaugs in cold water and steam until open. Save clam juice for another use and grind meat using coarse cutter. Fry salt pork and add finely chopped garlic clove. Saute' until golden brown. Add ground quahaugs and 1/4 pound butter and saute' 5-6 minutes. Add parsley and simmer 4-5 additional minutes. Add bread crumbs gradually until mixcture is crumble. If too dry add more butter. Fill cleaned quahaug shells with the mixture and top with 2-3 small pieces of bacon. Place undrer broiler until bacon is crisp.