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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 have mike's giant seafood stuffed quahog grilled clams using 33 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mike's Giant Seafood Stuffed Quahog Grilled Clams:

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

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!

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