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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, mike's giant seafood stuffed quahog grilled clams. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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

Pack stuffing tightly and generously on your raw giant clams. Add cheeses at the finish and allow to melt. Mike's Giant Seafood Stuffed Quahog Grilled Clams instructions Mix your stuffing well and heat.

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

The ingredients needed to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
  1. Take ● For The Seafoods [chopped clams & crab meant for stuffing]
  2. Take 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. Take 12 oz Can Chopped Clams In Juice [drained - reserve juice]
  5. Prepare 8 oz Fine Shreadded Pre-steamed Crab Meat
  6. Make ready ● 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. Take 4 Cups Italian Bread Crumbs
  10. Prepare 1/3 Cup Fine Minced Mushrooms
  11. Make ready 2 tbsp Salted Butter
  12. Prepare 1 tbsp Fine Minced Garlic
  13. Take 1/4 tsp Old Bay Seasoning
  14. Prepare 1/4 tsp White Pepper
  15. Take 1/4 Cup Fresh Parsley Leaves
  16. Prepare 1 tsp Granulated Onion Powder
  17. Take 1/4 tsp Crushed Red Pepper Flakes
  18. Prepare 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. Prepare Your Favorite Hot Sauce
  25. Prepare Leaves Fresh Parsley
  26. Take Lemon Wedges
  27. Get ● For The Options [to taste - all super fine minced & pan fried]
  28. Prepare as needed Salted Butter
  29. Make ready to taste Vidalia Onions
  30. Take to taste Green Bell Peppers
  31. Make ready to taste Orange Bell Peppers
  32. Prepare to taste Celery With Leaves
  33. Get to taste Fried Chopped Bacon

Click Here for the complete menu and discount Gift Certificates. The store-bought stuffed quahogs are loaded with lots of breading and very little clams. A lot of restaurants use butter and a lot of breading, and maybe a tad more clams than the store-bought kind, but not by much, which is why making your own is so much better. See recipes for Mike's Giant Seafood Stuffed Quahog Grilled Clams too.

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!

On the Grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister clams. For the largest clams (quahogs) which we use to make stuffed clams, the best spots are big sand flats, and the best tide is dead low. The map below (which can only be accessed by members of My Fishing Cape Cod) outlines some of the best areas where you will find the largest quahogs on the Cape. Steamed Ipswich clams (steamers), cherrystones on the half shell, manila clams over spaghetti, stuffed quahogs, fried belly clams, red or white clam sauce, clam chowder, clams casino, Portuguese clams Cataplana, grilled Maine razor clams, thin-sliced giant geoduck clams for sushi— the list goes on and the possibilities are endless. Six Mild stuffed quahogs and six spicy stuffed quahogs made with Portuguese bread and a unique line of spices to create unique and savory stuffed quahogs.

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