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Before you jump to Mike's Giant Seafood Stuffed Quahog Grilled Clams recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.
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The kitchen on its own offers you many small methods by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. Largely, all it requires is a bit of common sense.
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 cook that.
The ingredients needed to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
- Use ● For The Seafoods [chopped clams & crab meant for stuffing]
- Use Raw Giant Quahog Clams On The Half Shell [size of large hand]
- You need [☆ clams are easy enough to open on your own - or, ask butcher]
- Take Can Chopped Clams In Juice [drained - reserve juice]
- Use Fine Shreadded Pre-steamed Crab Meat
- Provide ● For The Clam Stuffing
- Get Your 12 oz Drained Can Of Pre-steamed Clams [minced]
- Get Your Fine Shreadded Pre-steamed Crab Meat
- You need Italian Bread Crumbs
- Get Fine Minced Mushrooms
- Get Salted Butter
- Prepare Fine Minced Garlic
- Get Old Bay Seasoning
- Use White Pepper
- Get Fresh Parsley Leaves
- Get Granulated Onion Powder
- Take Crushed Red Pepper Flakes
- Prepare Dried Thyme
- Take Quality White Wine
- Prepare use as needed Reserved Clam And Crab Juice [to moisten stuffing]
- Use ● For The Toppings [to taste or, as needed]
- Take Shreadded Parmesan Cheese
- Get Shredded Cheddar Cheese
- Use Your Favorite Hot Sauce
- Prepare Fresh Parsley
- Get Lemon Wedges
- You need ● For The Options [to taste - all super fine minced & pan fried]
- Prepare Salted Butter
- Prepare Vidalia Onions
- You need Green Bell Peppers
- Provide Orange Bell Peppers
- Use Celery With Leaves
- Use Fried Chopped Bacon
Steps to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:
- 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!
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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