Hello everybody, 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. One of my favorites. This time, I will make it a 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 favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to 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:
- Make ready ● For The Seafoods [chopped clams & crab meant for stuffing]
- Get 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]
- Make ready 12 oz Can Chopped Clams In Juice [drained - reserve juice]
- Take 8 oz Fine Shreadded Pre-steamed Crab Meat
- Get ● For The Clam Stuffing
- Get Your 12 oz Drained Can Of Pre-steamed Clams [minced]
- Make ready 8 oz Your Fine Shreadded Pre-steamed Crab Meat
- Get 4 Cups Italian Bread Crumbs
- Get 1/3 Cup Fine Minced Mushrooms
- Make ready 2 tbsp Salted Butter
- Take 1 tbsp Fine Minced Garlic
- Make ready 1/4 tsp Old Bay Seasoning
- Take 1/4 tsp White Pepper
- Prepare 1/4 Cup Fresh Parsley Leaves
- Take 1 tsp Granulated Onion Powder
- Prepare 1/4 tsp Crushed Red Pepper Flakes
- Take 1/4 tsp Dried Thyme
- Take 1/3 Cup Quality White Wine
- Get use as needed Reserved Clam And Crab Juice [to moisten stuffing]
- Make ready ● For The Toppings [to taste or, as needed]
- Take Shreadded Parmesan Cheese
- Take Shredded Cheddar Cheese
- Make ready Your Favorite Hot Sauce
- Get Leaves Fresh Parsley
- Take Lemon Wedges
- Make ready ● For The Options [to taste - all super fine minced & pan fried]
- Get as needed Salted Butter
- Make ready to taste Vidalia Onions
- Get to taste Green Bell Peppers
- Make ready to taste Orange Bell Peppers
- Take to taste Celery With Leaves
- Make ready 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.
Instructions 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!
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.
So that’s going to wrap it up for this special food mike's giant seafood stuffed quahog grilled clams recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
