Best Advice to Preparing Tasty Mike's Giant Seafood Stuffed Quahog Grilled Clams
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To cook an extraordinary Mike's Giant Seafood Stuffed Quahog Grilled Clams, below are the components needed:
- Take of ● For The Seafoods [chopped clams & crab meant for stuffing].
- You need 12 of Raw Giant Quahog Clams On The Half Shell [size of large hand].
- Get of [☆ clams are easy enough to open on your own - or, ask butcher].
- Take 12 oz of Can Chopped Clams In Juice [drained - reserve juice].
- Provide 8 oz of Fine Shreadded Pre-steamed Crab Meat.
- Take of ● For The Clam Stuffing.
- Get of Your 12 oz Drained Can Of Pre-steamed Clams [minced].
- Use 8 oz of Your Fine Shreadded Pre-steamed Crab Meat.
- Take 4 Cups of Italian Bread Crumbs.
- Get 1/3 Cup of Fine Minced Mushrooms.
- Use 2 tbsp of Salted Butter.
- Take 1 tbsp of Fine Minced Garlic.
- Provide 1/4 tsp of Old Bay Seasoning.
- Prepare 1/4 tsp of White Pepper.
- Prepare 1/4 Cup of Fresh Parsley Leaves.
- You need 1 tsp of Granulated Onion Powder.
- Use 1/4 tsp of Crushed Red Pepper Flakes.
- Get 1/4 tsp of Dried Thyme.
- Get 1/3 Cup of Quality White Wine.
- Get of use as needed Reserved Clam And Crab Juice [to moisten stuffing].
- Get of ● For The Toppings [to taste or, as needed].
- Prepare of Shreadded Parmesan Cheese.
- You need of Shredded Cheddar Cheese.
- Take of Your Favorite Hot Sauce.
- Prepare Leaves of Fresh Parsley.
- Use of Lemon Wedges.
- Take of ● For The Options [to taste - all super fine minced & pan fried].
- Prepare as needed of Salted Butter.
- Use to taste of Vidalia Onions.
- Take to taste of Green Bell Peppers.
- Take to taste of Orange Bell Peppers.
- Use to taste of Celery With Leaves.
- Take to taste of Fried Chopped Bacon.
After readying the materials, now you are ready to prepare your 5-star Mike's Giant Seafood Stuffed Quahog Grilled Clams by following the instructions below:
- 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!.
These Atlantic surf clams are packed in gallons and. 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. 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.
Recipe : Mike's Giant Seafood Stuffed Quahog Grilled Clams
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step by step to make Mike's Giant Seafood Stuffed Quahog Grilled Clams
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