Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's giant seafood stuffed quahog grilled clams. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare ● For The Seafoods [chopped clams & crab meant for stuffing]
- Take 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]
- Prepare 12 oz Can Chopped Clams In Juice [drained - reserve juice]
- Take 8 oz Fine Shreadded Pre-steamed Crab Meat
- Take ● For The Clam Stuffing
- Take Your 12 oz Drained Can Of Pre-steamed Clams [minced]
- Take 8 oz Your Fine Shreadded Pre-steamed Crab Meat
- Prepare 4 Cups Italian Bread Crumbs
- Get 1/3 Cup Fine Minced Mushrooms
- Make ready 2 tbsp Salted Butter
- Get 1 tbsp Fine Minced Garlic
- Prepare 1/4 tsp Old Bay Seasoning
- Get 1/4 tsp White Pepper
- Make ready 1/4 Cup Fresh Parsley Leaves
- Get 1 tsp Granulated Onion Powder
- Get 1/4 tsp Crushed Red Pepper Flakes
- Get 1/4 tsp Dried Thyme
- Make ready 1/3 Cup Quality White Wine
- Get use as needed Reserved Clam And Crab Juice [to moisten stuffing]
- Get ● For The Toppings [to taste or, as needed]
- Get Shreadded Parmesan Cheese
- Take Shredded Cheddar Cheese
- Prepare Your Favorite Hot Sauce
- Get Leaves Fresh Parsley
- Get Lemon Wedges
- Take ● For The Options [to taste - all super fine minced & pan fried]
- Prepare as needed Salted Butter
- Get to taste Vidalia Onions
- Get to taste Green Bell Peppers
- Get to taste Orange Bell Peppers
- Take to taste Celery With Leaves
- Get 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.
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