Mike's Giant Seafood Stuffed Quahog Grilled Clams
Mike's Giant Seafood Stuffed Quahog Grilled Clams

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's giant seafood stuffed quahog grilled clams. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Mike's Giant Seafood Stuffed Quahog Grilled Clams is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Mike's Giant Seafood Stuffed Quahog Grilled Clams is something which I’ve loved my whole life.

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.

To begin with this recipe, we have to prepare a few ingredients. You can cook mike's giant seafood stuffed quahog grilled clams using 33 ingredients and 5 steps. Here is how you cook that.

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

Our linguica stuffies contain a clam and linguica sausage stuffing and are topped with dried paprika for a spicy kick. Great as an appetizer or even as the main event! Hand-made by the Cape Cod Stuffed Quahog Company in Monument Beach, Massachusetts. See recipes for Mike's Giant Seafood Stuffed Quahog Grilled Clams too.

Steps 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!

A Portuguese Stuffed Quahog is a blend of Portuguese rolls (Papo Secos), Chourico (hot or mild), parsley, bell pepper, crushed red peppers, chopped quahog, and Portuguese all seasoning spice. In addition of garlic, onion, and paprika is also crucial to achieving a bold flavor. 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. If you're really hungry, try the 'Cattleman's Cut'.

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