Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, mike's giant seafood stuffed quahog grilled clams. One of my favorites food recipes. This time, I will 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.
Mike's Giant Seafood Stuffed Quahog Grilled Clams is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare ● For The Seafoods [chopped clams & crab meant for stuffing]
- Make ready 12 Raw Giant Quahog Clams On The Half Shell [size of large hand]
- Get [☆ 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
- Prepare ● For The Clam Stuffing
- Prepare Your 12 oz Drained Can Of Pre-steamed Clams [minced]
- Get 8 oz Your Fine Shreadded Pre-steamed Crab Meat
- Take 4 Cups Italian Bread Crumbs
- Get 1/3 Cup Fine Minced Mushrooms
- Make ready 2 tbsp Salted Butter
- Prepare 1 tbsp Fine Minced Garlic
- Make ready 1/4 tsp Old Bay Seasoning
- Take 1/4 tsp White Pepper
- Make ready 1/4 Cup Fresh Parsley Leaves
- Get 1 tsp Granulated Onion Powder
- Make ready 1/4 tsp Crushed Red Pepper Flakes
- Take 1/4 tsp Dried Thyme
- Prepare 1/3 Cup Quality White Wine
- Prepare use as needed Reserved Clam And Crab Juice [to moisten stuffing]
- Prepare ● For The Toppings [to taste or, as needed]
- Make ready Shreadded Parmesan Cheese
- Get Shredded Cheddar Cheese
- Make ready Your Favorite Hot Sauce
- Take Leaves Fresh Parsley
- Prepare Lemon Wedges
- Take ● For The Options [to taste - all super fine minced & pan fried]
- Make ready as needed Salted Butter
- Get to taste Vidalia Onions
- Prepare to taste Green Bell Peppers
- Get to taste Orange Bell Peppers
- Take to taste Celery With Leaves
- Get to taste Fried Chopped Bacon
Breadcrumbs, chopped quahog clams, red & green chopped peppers. 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) includeschorizo, a spicy pork sausage, and gives a nod to a classicPortuguese dish, porco com Stuffed Quahogs. this link is to an external site that may or may not meet accessibility guidelines. Quahogs , Find Complete Details about Quahogs,Quahogs,Clams,Cockle from Shellfish Supplier or Manufacturer-INTHI GROUP LLC.
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!
Sometimes, littlenecks are steamed and dipped in butter, though not as commonly as their soft-shell clam cousin, the "steamer." Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Explore different types of clams, from littlenecks and steamers to razor clams and skimmers, and get tips on how to use them. A bit bigger than littlenecks, they are still tender and tasty raw on the half-shell or steamed, but also big enough to take to grilling nicely—top the grilled ones with a bit of herb.
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