How to Cook Delicious Mike's Giant Seafood Stuffed Quahog Grilled Clams

How to Cook Delicious Mike's Giant Seafood Stuffed Quahog Grilled Clams Delicious, fresh and tasty.

Mike's Giant Seafood Stuffed Quahog Grilled Clams. Great recipe for Mike's Giant Seafood Stuffed Quahog Grilled Clams. I've said it before and I'll say it again. Whoever said seafood and cheeses don't mix - was a total dumbass.

For the largest clams (quahogs) which we use to make stuffed clams, the best spots are big sand flats, and the best tide is dead low.

The map below (which can only be accessed by members of My Fishing Cape Cod) outlines some of the best areas where you will find the largest quahogs on the Cape.

Steamed Ipswich clams (steamers), cherrystones on the half shell, manila clams over spaghetti, stuffed quahogs, fried belly clams, red or white clam sauce, clam chowder, clams casino, Portuguese clams Cataplana, grilled Maine razor clams, thin-sliced giant geoduck clams for sushi— the list goes on and the possibilities are endless.

You can have Mike's Giant Seafood Stuffed Quahog Grilled Clams using 33 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mike's Giant Seafood Stuffed Quahog Grilled Clams

1. It’s of ● For The Seafoods [chopped clams & crab meant for stuffing].

2. Prepare 12 of Raw Giant Quahog Clams On The Half Shell [size of large hand].

3. You need of [☆ clams are easy enough to open on your own - or, ask butcher].

4. It’s 12 oz of Can Chopped Clams In Juice [drained - reserve juice].

5. You need 8 oz of Fine Shreadded Pre-steamed Crab Meat.

6. It’s of ● For The Clam Stuffing.

7. It’s of Your 12 oz Drained Can Of Pre-steamed Clams [minced].

8. It’s 8 oz of Your Fine Shreadded Pre-steamed Crab Meat.

9. It’s 4 Cups of Italian Bread Crumbs.

10. You need 1/3 Cup of Fine Minced Mushrooms.

11. It’s 2 tbsp of Salted Butter.

12. Prepare 1 tbsp of Fine Minced Garlic.

13. It’s 1/4 tsp of Old Bay Seasoning.

14. Prepare 1/4 tsp of White Pepper.

15. You need 1/4 Cup of Fresh Parsley Leaves.

16. It’s 1 tsp of Granulated Onion Powder.

17. Prepare 1/4 tsp of Crushed Red Pepper Flakes.

18. You need 1/4 tsp of Dried Thyme.

19. Prepare 1/3 Cup of Quality White Wine.

20. You need of use as needed Reserved Clam And Crab Juice [to moisten stuffing].

21. Prepare of ● For The Toppings [to taste or, as needed].

22. It’s of Shreadded Parmesan Cheese.

23. It’s of Shredded Cheddar Cheese.

24. You need of Your Favorite Hot Sauce.

25. Prepare Leaves of Fresh Parsley.

26. It’s of Lemon Wedges.

27. You need of ● For The Options [to taste - all super fine minced & pan fried].

28. You need as needed of Salted Butter.

29. Prepare to taste of Vidalia Onions.

30. Prepare to taste of Green Bell Peppers.

31. Prepare to taste of Orange Bell Peppers.

32. Prepare to taste of Celery With Leaves.

33. Prepare to taste of Fried Chopped Bacon.

Littlenecks: These little guys are on the smaller side of the quahog family (a blanket term for a variety of hard-shell clams that vary in size) and are wee, sweet and pretty marvelous served raw.

Six Mild stuffed quahogs and six spicy stuffed quahogs made with Portuguese bread and a unique line of spices to create unique and savory stuffed quahogs.

To save time, the kiddos employed pre-steamed hard shell clams and canned baby clams.

You can make your own homemade garlic alfredo sauce but, w.

Mike's Giant Seafood Stuffed Quahog Grilled Clams instructions

1. Mix your stuffing well and heat. Use reserved clam juice if you feel your stuffing is too dry. Youll 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 theyre 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!.

The store-bought stuffed quahogs are loaded with lots of breading and very little clams.

A lot of restaurants use butter and a lot of breading, and maybe a tad more clams than the store-bought kind, but not by much, which is why making your own is so much better.

My own mix of scallops, shrimp and crab; tossed with a fresh bread crumbs mix and vegetables.

Stuffed in a clam shell and baked until golden brown.

I sometimes will serve this along side grilled steak or fis… Bamboo steamers have been used in Asia for centuries for steaming foods like vegetables, poultry, meat, seafood, fish and dumplings.