Easiest Way to Cook Perfect Mike's Giant Seafood Stuffed Quahog Grilled Clams

Mike's Giant Seafood Stuffed Quahog Grilled Clams. This stuffed clams recipe is a classic Rhode Island favorite. When preparing clams, many prefer to remove the dark stomachs for aesthetic reasons. It's also popular to bake the mixture in littleneck clam shells.

Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. For those of you not from Massachusetts, a quahog is what most of you might call a clam. Boston Pork Butt On The Grill Recipes. You can have 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. You need 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. You need 12 oz of Can Chopped Clams In Juice [drained - reserve juice].
5. You need 8 oz of Fine Shreadded Pre-steamed Crab Meat.
6. You need of ● For The Clam Stuffing.
7. It's of Your 12 oz Drained Can Of Pre-steamed Clams [minced].
8. Prepare 8 oz of Your Fine Shreadded Pre-steamed Crab Meat.
9. You need 4 Cups of Italian Bread Crumbs.
10. It's 1/3 Cup of Fine Minced Mushrooms.
11. You need 2 tbsp of Salted Butter.
12. Prepare 1 tbsp of Fine Minced Garlic.
13. Prepare 1/4 tsp of Old Bay Seasoning.
14. Prepare 1/4 tsp of White Pepper.
15. It's 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. It's 1/4 tsp of Dried Thyme.
19. Prepare 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. You need of Shreadded Parmesan Cheese.
23. You need of Shredded Cheddar Cheese.
24. Prepare 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. It's as needed of Salted Butter.
29. It's to taste of Vidalia Onions.
30. Prepare to taste of Green Bell Peppers.
31. It's to taste of Orange Bell Peppers.
32. Prepare to taste of Celery With Leaves.
33. Prepare to taste of Fried Chopped Bacon.

A traditional RI Style stuffed hard shell clam.served with a lemon wedge and tobasco sauce. New England-style Stuffed Clams also called Stuffed Quahogs (hard-shelled clams) are a regional favorite in Rhode Island and in Southern Massachusetts. Stuffed clams (or stuffies) are popular in New England, especially in Rhode Island, and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam. Other ingredients typically found in the basic breadcrumb mixture are: meat such as sausage.

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!.

Stuffed quahogs, or "stuffies," are a toothsome mixture of diced clams, breadcrumbs, and spices baked on the half-shell. They're a savory delicacy, cheap and filling—one of those Depression-era recipes that stretches basic ingredients to their limits. The quintessential east coast clam, the quahog clam (aka quahaug, round clam, hard-shell clam) is much beloved throughout New England. Large quahog clams are best chopped or ground and are the variety of choice for traditional dishes like chowders, clam strips, stuffed clams and more. Sushi name(s): Hamaguri, Mirugai (Giant clam).

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