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Mike's Giant Seafood Stuffed Quahog Grilled Clams

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We hope you got insight from reading it, now let’s go back to mike's giant seafood stuffed quahog grilled clams recipe. You can cook mike's giant seafood stuffed quahog grilled clams using 33 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
  1. Take ● For The Seafoods [chopped clams & crab meant for stuffing]
  2. You need Raw Giant Quahog Clams On The Half Shell [size of large hand]
  3. Get [☆ clams are easy enough to open on your own - or, ask butcher]
  4. Get Can Chopped Clams In Juice [drained - reserve juice]
  5. Use Fine Shreadded Pre-steamed Crab Meat
  6. Prepare ● For The Clam Stuffing
  7. Take Your 12 oz Drained Can Of Pre-steamed Clams [minced]
  8. Get Your Fine Shreadded Pre-steamed Crab Meat
  9. Get Italian Bread Crumbs
  10. Take Fine Minced Mushrooms
  11. Get Salted Butter
  12. Provide Fine Minced Garlic
  13. You need Old Bay Seasoning
  14. Take White Pepper
  15. Provide Fresh Parsley Leaves
  16. Get Granulated Onion Powder
  17. Prepare Crushed Red Pepper Flakes
  18. Provide Dried Thyme
  19. Use Quality White Wine
  20. You need use as needed Reserved Clam And Crab Juice [to moisten stuffing]
  21. You need ● For The Toppings [to taste or, as needed]
  22. Use Shreadded Parmesan Cheese
  23. Provide Shredded Cheddar Cheese
  24. Take Your Favorite Hot Sauce
  25. Prepare Fresh Parsley
  26. Provide Lemon Wedges
  27. You need ● For The Options [to taste - all super fine minced & pan fried]
  28. You need Salted Butter
  29. Take Vidalia Onions
  30. You need Green Bell Peppers
  31. You need Orange Bell Peppers
  32. Take Celery With Leaves
  33. Take Fried Chopped Bacon
Instructions to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
  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!

Sazae no tsuboyaki, grilled horned turban shell. Turban Shell grilling on a Hot Chacoal Stove. We have eaten at Mike's Seafood for many years, even back when they were in their previous location. Another good seafood lunch at Mike's. Casual dining good prices and great seafood.

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