Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's giant seafood stuffed quahog grilled clams. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Mike's Giant Seafood Stuffed Quahog Grilled Clams is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must 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 cook that.
The ingredients needed to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
- Prepare ● For The Seafoods [chopped clams & crab meant for stuffing]
- Take 12 Raw Giant Quahog Clams On The Half Shell [size of large hand]
- Take [☆ clams are easy enough to open on your own - or, ask butcher]
- Prepare 12 oz Can Chopped Clams In Juice [drained - reserve juice]
- Make ready 8 oz Fine Shreadded Pre-steamed Crab Meat
- Prepare ● For The Clam Stuffing
- Get Your 12 oz Drained Can Of Pre-steamed Clams [minced]
- Get 8 oz Your Fine Shreadded Pre-steamed Crab Meat
- Get 4 Cups Italian Bread Crumbs
- Prepare 1/3 Cup Fine Minced Mushrooms
- Get 2 tbsp Salted Butter
- Take 1 tbsp Fine Minced Garlic
- Make ready 1/4 tsp Old Bay Seasoning
- Get 1/4 tsp White Pepper
- Get 1/4 Cup Fresh Parsley Leaves
- Get 1 tsp Granulated Onion Powder
- Take 1/4 tsp Crushed Red Pepper Flakes
- Take 1/4 tsp Dried Thyme
- Prepare 1/3 Cup Quality White Wine
- Make ready use as needed Reserved Clam And Crab Juice [to moisten stuffing]
- Take ● For The Toppings [to taste or, as needed]
- Prepare Shreadded Parmesan Cheese
- Take Shredded Cheddar Cheese
- Get Your Favorite Hot Sauce
- Take Leaves Fresh Parsley
- Make ready Lemon Wedges
- Prepare ● For The Options [to taste - all super fine minced & pan fried]
- Get as needed Salted Butter
- Get to taste Vidalia Onions
- Take to taste Green Bell Peppers
- Make ready to taste Orange Bell Peppers
- Take to taste Celery With Leaves
- Take to taste Fried Chopped Bacon
A traditional RI Style stuffed hard shell clam.served with a lemon wedge and tobasco sauce. Stuffed Clams With Clams, Finely Chopped Onion, Chopped Celery, Green Pepper, Butter, Flour, Grated Parmesan Cheese, Salt, Black Pepper, Worcestershire Sauce. Quahogs - Cape Cod, Rhode Island, Connecticut, Maine, Canada. They are ideal for steaming, stuffing, as a base for sauce, baked, grilled, or just raw on the half shell.
Steps to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
- 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.
- Dislodge clams from shell and put back into place. Reserve any fluids if you possibly can.
- 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.
- 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.
- Serve these delicious appetizers with hot sauces to the side. Garnish with fresh parsley. Enjoy!
Quahogs - Cape Cod, Rhode Island, Connecticut, Maine, Canada. They are ideal for steaming, stuffing, as a base for sauce, baked, grilled, or just raw on the half shell. If you love clams but hate prep work then these are for you! These Atlantic surf clams are packed in gallons and. Quahogs are a type of large clams.
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