Mike's Giant Seafood Stuffed Quahog Grilled Clams
Mike's Giant Seafood Stuffed Quahog Grilled Clams

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mike's giant seafood stuffed quahog grilled clams. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mike's Giant Seafood Stuffed Quahog Grilled Clams is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something which I have loved my entire life.

In the Kitchen: Stuffed Quahogs. therhodeshow. We found GIANT SHORE CRABS hiding in the mud at low tide!! (Catch and cook). Grant's Getaways: Horsenecks, Quahogs and Steamer Clams. Once in a blue moon, H-Mart in Houston has a sale on their giant clams.

To begin with this particular recipe, we must first prepare a few components. You can cook mike's giant seafood stuffed quahog grilled clams using 33 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
  1. Make ready ● For The Seafoods [chopped clams & crab meant for stuffing]
  2. Prepare 12 Raw Giant Quahog Clams On The Half Shell [size of large hand]
  3. Get [☆ clams are easy enough to open on your own - or, ask butcher]
  4. Make ready 12 oz Can Chopped Clams In Juice [drained - reserve juice]
  5. Make ready 8 oz Fine Shreadded Pre-steamed Crab Meat
  6. Get ● For The Clam Stuffing
  7. Take Your 12 oz Drained Can Of Pre-steamed Clams [minced]
  8. Prepare 8 oz Your Fine Shreadded Pre-steamed Crab Meat
  9. Prepare 4 Cups Italian Bread Crumbs
  10. Make ready 1/3 Cup Fine Minced Mushrooms
  11. Get 2 tbsp Salted Butter
  12. Prepare 1 tbsp Fine Minced Garlic
  13. Get 1/4 tsp Old Bay Seasoning
  14. Take 1/4 tsp White Pepper
  15. Take 1/4 Cup Fresh Parsley Leaves
  16. Prepare 1 tsp Granulated Onion Powder
  17. Make ready 1/4 tsp Crushed Red Pepper Flakes
  18. Get 1/4 tsp Dried Thyme
  19. Prepare 1/3 Cup Quality White Wine
  20. Get use as needed Reserved Clam And Crab Juice [to moisten stuffing]
  21. Prepare ● For The Toppings [to taste or, as needed]
  22. Take Shreadded Parmesan Cheese
  23. Take Shredded Cheddar Cheese
  24. Take Your Favorite Hot Sauce
  25. Get Leaves Fresh Parsley
  26. Prepare Lemon Wedges
  27. Get ● For The Options [to taste - all super fine minced & pan fried]
  28. Get as needed Salted Butter
  29. Prepare to taste Vidalia Onions
  30. Take to taste Green Bell Peppers
  31. Prepare to taste Orange Bell Peppers
  32. Make ready to taste Celery With Leaves
  33. Get to taste Fried Chopped Bacon

The hard clam (Mercenaria mercenaria), also known as a quahog (/ˈk(w)oʊhɒɡ/; or quahaug), round clam or hard-shell (or hard-shelled) clam, is an edible marine bivalve mollusk that is native to the eastern shores of North America and Central America from Prince Edward Island to the Yucatán. The stuffing for these quahogs (hard-shell clams) includes chorizo, a spicy pork sausage, and gives a nod to a classic Portuguese dish, porco com ameijoas (pork with clams). Stuffed Quahogs. this link is to an external site that may or may not meet accessibility guidelines. Quahogs are a type of large clams.

Steps to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
  1. Mix your stuffing well and heat. Use reserved clam juice if you feel your stuffing is too dry. You'll want it somewhat moist. No need to fry your stuffing if opting out of the fresh veggies. Just heat/steam in microwave.
  2. Dislodge clams from shell and put back into place. Reserve any fluids if you possibly can.
  3. If incorporating the fresh veggies, fry in butter until translucent. About 3 minutes for fine minced. Then add stuffing. My students opted for both versions.
  4. Pack stuffing tightly and generously on your raw giant clams. Grill for 7 minutes covered at 400°. Or, until they're bubbling. Add cheeses at the finish and allow to melt.
  5. Serve these delicious appetizers with hot sauces to the side. Garnish with fresh parsley. Enjoy!

Stuffed Quahogs. this link is to an external site that may or may not meet accessibility guidelines. Quahogs are a type of large clams. In New England and especially Rhode Island they are prepared stuffed and then called "stuffies". Since it is hard to estimate how much clam meat you will get out of clams, you first cook the clams and relate the amount of the other ingredients to how much clam. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use.

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