Mike's Giant Seafood Stuffed Quahog Grilled Clams.

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

Ingredients of Mike's Giant Seafood Stuffed Quahog Grilled Clams

  1. You need 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. Prepare 12 oz of Can Chopped Clams In Juice [drained – reserve juice].
  5. Prepare 8 oz of Fine Shreadded Pre-steamed Crab Meat.
  6. Prepare of ● For The Clam Stuffing.
  7. Prepare of Your 12 oz Drained Can Of Pre-steamed Clams [minced].
  8. Prepare 8 oz of Your Fine Shreadded Pre-steamed Crab Meat.
  9. Prepare 4 Cups of Italian Bread Crumbs.
  10. You need 1/3 Cup of Fine Minced Mushrooms.
  11. Prepare 2 tbsp of Salted Butter.
  12. It’s 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. Prepare 1/4 Cup of Fresh Parsley Leaves.
  16. It’s 1 tsp of Granulated Onion Powder.
  17. It’s 1/4 tsp of Crushed Red Pepper Flakes.
  18. Prepare 1/4 tsp of Dried Thyme.
  19. It’s 1/3 Cup of Quality White Wine.
  20. It’s of use as needed Reserved Clam And Crab Juice [to moisten stuffing].
  21. It’s 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. You need Leaves of Fresh Parsley.
  26. You need of Lemon Wedges.
  27. You need of ● For The Options [to taste – all super fine minced & pan fried].
  28. Prepare as needed of Salted Butter.
  29. Prepare to taste of Vidalia Onions.
  30. You need to taste of Green Bell Peppers.
  31. It’s to taste of Orange Bell Peppers.
  32. You need to taste of Celery With Leaves.
  33. It’s to taste of Fried Chopped Bacon.

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. You'll 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 they're 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!.

By Debra McCollins

This is my way of life. Cooking Forever!!!

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