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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mike's giant seafood stuffed quahog grilled clams. One of my favorites. For mine, I’m gonna 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 in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something that I have loved my entire life. They’re fine and they look wonderful.

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

Find this Pin and more on Seafood recipes by Di Hamster. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. The stuffing for these quahogs (hard-shell clams) includes chorizo, a spicy pork sausage, and gives a nod to a classic Portuguese dish, porco From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Mild stuffed quahogs made with Portuguese bread and a unique line of spices to create unique and savory stuffed quahogs.

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!

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. Sushi name(s): Hamaguri, Mirugai (Giant clam). The hardshell clams found on the East Coast of the United States are known as quahogs, so named by the Algonquin Indians, who not only ate the meat but also used the shells to make wampum—beads used for barter and for ornamental.

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