Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mike's giant seafood stuffed quahog grilled clams. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Once in a blue moon, H-Mart in Houston has a sale on their giant clams. New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island around Narragansett Bay Also known as "stuffies," stuffed clams or stuffed quahogs are flavored with fresh bread crumbs, onion, celery, bell pepper and Portuguese spices. 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.
Mike's Giant Seafood Stuffed Quahog Grilled Clams is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something which I’ve loved my entire life.
To get started with this recipe, we have to first 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 it.
The ingredients needed to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
- Take ● For The Seafoods [chopped clams & crab meant for stuffing]
- Prepare Raw Giant Quahog Clams On The Half Shell [size of large hand]
- Prepare [☆ clams are easy enough to open on your own - or, ask butcher]
- Prepare Can Chopped Clams In Juice [drained - reserve juice]
- Prepare Fine Shreadded Pre-steamed Crab Meat
- Make ready ● For The Clam Stuffing
- Get Your 12 oz Drained Can Of Pre-steamed Clams [minced]
- Prepare Your Fine Shreadded Pre-steamed Crab Meat
- Make ready Italian Bread Crumbs
- Take Fine Minced Mushrooms
- Get Salted Butter
- Prepare Fine Minced Garlic
- Prepare Old Bay Seasoning
- Make ready White Pepper
- Prepare Fresh Parsley Leaves
- Prepare Granulated Onion Powder
- Get Crushed Red Pepper Flakes
- Prepare Dried Thyme
- Prepare 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]
- Get Shreadded Parmesan Cheese
- Make ready Shredded Cheddar Cheese
- Make ready Your Favorite Hot Sauce
- Make ready Fresh Parsley
- Get Lemon Wedges
- Get ● For The Options [to taste - all super fine minced & pan fried]
- Take Salted Butter
- Get Vidalia Onions
- Take Green Bell Peppers
- Get Orange Bell Peppers
- Prepare Celery With Leaves
- Prepare Fried Chopped Bacon
Stuffed clams are a favorite up and down the New England coastline and especially around Narragansett Bay in Rhode Island and Southern Stuffed clams make a great party food, and are great for cookouts and backyard barbeques. With a cup of chowder and a crisp green salad, they. 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. There are many different recipes for the stuffing.
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!
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. There are many different recipes for the stuffing. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. It has not been tested for home use. 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.
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