Mike's Giant Seafood Stuffed Quahog Grilled Clams

Name: Mike's Giant Seafood Stuffed Quahog Grilled Clams
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: ● For The Seafoods [chopped clams & crab meant for stuffing]; 12 Raw Giant Quahog Clams On The Half Shell [size of large hand]; [☆ clams are easy enough to open on your own - or, ask butcher]; 12 oz Can Chopped Clams In Juice [drained - reserve juice]; 8 oz Fine Shreadded Pre-steamed Crab Meat; ● For The Clam Stuffing; Your 12 oz Drained Can Of Pre-steamed Clams [minced]; 8 oz Your Fine Shreadded Pre-steamed Crab Meat; 4 Cups Italian Bread Crumbs; 1/3 Cup Fine Minced Mushrooms; 2 tbsp Salted Butter; 1 tbsp Fine Minced Garlic; 1/4 tsp Old Bay Seasoning; 1/4 tsp White Pepper; 1/4 Cup Fresh Parsley Leaves; 1 tsp Granulated Onion Powder; 1/4 tsp Crushed Red Pepper Flakes; 1/4 tsp Dried Thyme; 1/3 Cup Quality White Wine; use as needed Reserved Clam And Crab Juice [to moisten stuffing]; ● For The Toppings [to taste or, as needed]; Shreadded Parmesan Cheese; Shredded Cheddar Cheese; Your Favorite Hot Sauce; Leaves Fresh Parsley; Lemon Wedges; ● For The Options [to taste - all super fine minced & pan fried]; as needed Salted Butter; to taste Vidalia Onions; to taste Green Bell Peppers

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I've said it before and I'll say it again. Whoever said seafood and cheeses don't mix - was a total dumbass.

My overly excited 6 and 7 year old culinary students had a blast making, grilling and devouring these bad boys on the spot! [hence their serious lack of directional photos] Anyway, excelent work kiddos! What a delicious appetizer these were! But, man were they rich! One was most definitely enough per person!

I've said it before and I'll say it again. Whoever said seafood and cheeses don't mix - was a total dumbass.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I've said it before and I'll say it again. Whoever said seafood and cheeses don't mix - was a total dumbass.

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Ingredients

20 Minutes

12 servings

● For The Seafoods [chopped clams & crab meant for stuffing]
12Raw Giant Quahog Clams On The Half Shell [size of large hand]
[☆ clams are easy enough to open on your own - or, ask butcher]
12 ozCan Chopped Clams In Juice [drained - reserve juice]
8 ozFine Shreadded Pre-steamed Crab Meat
● For The Clam Stuffing
Your 12 oz Drained Can Of Pre-steamed Clams [minced]
8 ozYour Fine Shreadded Pre-steamed Crab Meat
4 CupsItalian Bread Crumbs
1/3 CupFine Minced Mushrooms
2 tbspSalted Butter
1 tbspFine Minced Garlic
1/4 tspOld Bay Seasoning
1/4 tspWhite Pepper
1/4 CupFresh Parsley Leaves
1 tspGranulated Onion Powder
1/4 tspCrushed Red Pepper Flakes
1/4 tspDried Thyme
1/3 CupQuality White Wine
use as needed Reserved Clam And Crab Juice [to moisten stuffing]
● For The Toppings [to taste or, as needed]
Shreadded Parmesan Cheese
Shredded Cheddar Cheese
Your Favorite Hot Sauce
LeavesFresh Parsley
Lemon Wedges
● For The Options [to taste - all super fine minced & pan fried]
as neededSalted Butter
to tasteVidalia Onions
to tasteGreen Bell Peppers
to tasteOrange Bell Peppers
to tasteCelery With Leaves
to tasteFried Chopped Bacon

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Steps

20 Minutes

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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Cooksnaps

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MMOBRIEN @cook_2891564

on June 30, 2017 19:33

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Giant Seafood Stuffed Quahog Grilled Clams

Mike's Giant Seafood Stuffed Quahog Grilled Clams

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