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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mike's giant seafood stuffed quahog grilled clams. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mike's Giant Seafood Stuffed Quahog Grilled Clams is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something which I’ve loved my whole life. They are fine and they look fantastic.

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. **Price per stuffed clam.

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 that.

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

If you can't find Denver steak, substitute top sirloin or New York strip. These Atlantic surf clams are packed in. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Maine Mahogany Clams are smaller ocean quahogs harvested off the coast of Maine that have a mahogany color.

Instructions 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!

At one point they were considered a separate clam species but are now considered to be ocean quahogs. First I grilled a couple of each and ate them plain. 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.

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