Mike's Giant Seafood Stuffed Quahog Grilled Clams.

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Ingredients of Mike's Giant Seafood Stuffed Quahog Grilled Clams

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

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

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!.

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