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.

For us, clams are steamers so we call hard shell clams quahogs. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. What The Recipe Says: Clamming Success! You can have Mike's Giant Seafood Stuffed Quahog Grilled Clams using 33 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mike's Giant Seafood Stuffed Quahog Grilled Clams

Prepare of ● For The Seafoods [chopped clams & crab meant for stuffing].
Prepare 12 of Raw Giant Quahog Clams On The Half Shell [size of large hand].
It's of [☆ clams are easy enough to open on your own - or, ask butcher].
It's 12 oz of Can Chopped Clams In Juice [drained - reserve juice].
You need 8 oz of Fine Shreadded Pre-steamed Crab Meat.
It's of ● For The Clam Stuffing.
You need of Your 12 oz Drained Can Of Pre-steamed Clams [minced].
You need 8 oz of Your Fine Shreadded Pre-steamed Crab Meat.
It's 4 Cups of Italian Bread Crumbs.
It's 1/3 Cup of Fine Minced Mushrooms.
You need 2 tbsp of Salted Butter.
Prepare 1 tbsp of Fine Minced Garlic.
You need 1/4 tsp of Old Bay Seasoning.
Prepare 1/4 tsp of White Pepper.
Prepare 1/4 Cup of Fresh Parsley Leaves.
Prepare 1 tsp of Granulated Onion Powder.
It's 1/4 tsp of Crushed Red Pepper Flakes.
It's 1/4 tsp of Dried Thyme.
You need 1/3 Cup of Quality White Wine.
It's of use as needed Reserved Clam And Crab Juice [to moisten stuffing].
You need of ● For The Toppings [to taste or, as needed].
Prepare of Shreadded Parmesan Cheese.
It's of Shredded Cheddar Cheese.
Prepare of Your Favorite Hot Sauce.
You need Leaves of Fresh Parsley.
It's of Lemon Wedges.
You need of ● For The Options [to taste - all super fine minced & pan fried].
Prepare as needed of Salted Butter.
You need to taste of Vidalia Onions.
It's to taste of Green Bell Peppers.
Prepare to taste of Orange Bell Peppers.
Prepare to taste of Celery With Leaves.
Prepare to taste of Fried Chopped Bacon.

Skillet Grilled Seafood and Chorizo Paella, simple, delicious and dirties only one dish! What more can you ask for? 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.

Mike's Giant Seafood Stuffed Quahog Grilled Clams instructions

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!.

Have you found a Quahog pearl? Would you like to show off a photo of it and tell your story of how you found it? My boyfriend and I did a "Summer Thanksgiving" where we threw a bunch of seafood (clams, lobsters, shrimp, scallops) and steak on the grill to pig out! … 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. stuffing mix, margarine, quahogs, butter, water, onion, sausage links. Add the onion mixture, clams, chorizo and herbs and toss well.