Heat 6 tablespoons of butter and ¼ cup of olive oil in a large skillet over medium heat. Saute onion, celery, and red pepper until the onions are transparent. Place quahogs on top of the onion, pepper, and celery mixture. Don’t stir quahogs into mixture until they start to release their liquid. Then stir and add the chopped parsley. Cook for approximately 10 minutes or until the quahogs are cooked. Turn this mixture into a large bowl. Add the cubed bread, beaten egg, pepper, and a cup of breadcrumbs. Mix this together and add more breadcrumbs until the stuffing has the consistency of holiday stuffing.