Smoked Clams Recipes

SMOKED CLAMS RECIPE

Smoked Clams Recipe image

Provided by á-174942

Number Of Ingredients 6

Ingredients

3 gallons littleneck clams in shell (abt 7 pints, canned)
Olive oil as needed
Half-pint canning jars
Pressure canner
Smoker (such as a Little Chief)
Smoking chips

Steps:

Gather about 4 gallons of littleneck clams. Keep them in salt water for a couple of days, changing the water every day. Place them on a grill or barbecue and cook until they open. This tends to make your barbecue a bit messy. Remove meat. Or, place the clams in a large pot 1/4 full of boiling water and steam them open. Remove meat. The mesh, or gap, on the racks of the smoker needs to be small enough that the clams can't fall through. Some people use stainless steel or aluminum screens. Others simply cover the racks with aluminum foil and punch holes through it. Place clams fairly densely on racks. Use your favorite smoking chip (we use alder) and smoke for 1 to 2 hours. One hour gives a very light smoke flavor. The clams are already cooked, this step is simply to add flavor. Do not over smoke or the clams will dry out and become chewy. Get out the instructions for your pressure canner. Place smoked clams in canning jars (we find 1/2-pint jars work best) and cover with a vegetable oil (we use olive oil). Place the caps on and then pressure can according to the instructions on your canner. Remove from canner and enjoy. The smoked flavor of the clams intensifies as the jars age. These clams should be moist and smoky. They can be used as appetizers on crackers, in poultry dressings, or in soups such as split pea or clam chowder. This recipe yields ?? servings. Caution: Remember, Paralytic Shellfish Poisoning (PSP) is always a concern whenever you eat wild harvested clams or mussels.

EASY SMOKE FLAVORED RAZOR CLAMS

Easy Smoke Flavored Razor Clams image

This is an easy way to get your clams smoke-flavored, if you can't actually smoke them. These are tasty served on toast bits, crackers, mixed with sour cream and mayo for dip, or even used as the basis for a smoked clam pasta dish. Based on a recipe from Betty Bennett and printed in The Anchorage Times.

Provided by Uncle Dobo

Categories Thanksgiving

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup olive oil
3 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon celery salt
1/2-1 teaspoon brown sugar, to taste
1 teaspoon seasoning salt
2 cups cleaned and chopped razor clams
1/4 cup clam liquid
1/2 teaspoon paprika

Steps:

Preheat oven to 325 degrees F.
In a bowl combine all the ingredients except for the paprika and stir well.
Pour mixture info a shallow pan and sprinkle with paprika.
Bake at 325 degrees F for 90 minutes.
Serve immediately or cover and store in refrigerator until serving.
Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.

Nutrition Facts : Calories 576.2, Fat 55.2, SaturatedFat 7.6, Cholesterol 38.6, Sodium 155.1, Carbohydrate 6.8, Fiber 0.4, Sugar 1.8, Protein 14.8

STOVE TOP SMOKER SMOKED CLAMS ON THE HALF SHELL WITH CASINO BUTT

Stove Top Smoker Smoked Clams on the Half Shell With Casino Butt image

From the cookbook "Smokin". A staple of Italian-American restaurants, Clams Casino combines the salty tang of hard shell clams with sweet butter, smoky bacon and roasted red peppers. This recipe makes twice as much butter as you'll need for two dozen clams. Freeze the other half for your next batch of Clams Casino, or put a dollop on smoked Cod or Halibut fillets. Use maple, alder or cherry wood chips.

Provided by TxGriffLover

Categories Very Low Carbs

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter, at room temperature
4 slices thick-cut bacon, cooked until crisp, and finely chopped
3 tablespoons minced roasted red peppers
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper
24 littleneck clams, on the half shell smoked
1 tablespoon wood chips

Steps:

To make the casino butter, beat the butter, bacon, red pepper, parsley, lemon juice, Worcestershire, and black pepper together in a small bowl. The butter can be prepared up to three days in advance and refrigerated or frozen up to 1 month. Bring the butter to room temperature about 1 hour before smoking the clams. The butter should be very soft so it melts easily when spooned on the clams.
Line the bottom of a 9 x 11-inch aluminum foil tray with an even 1/2-inch layer of rock salt.
Nestle the clams on their half shells into the salt to keep them level during smoking.
Set up the smoker using the wood chips and smoke the clams over medium heat until they are cooked through and tinged with brown, about 12 minutes, after closing the top.
Remove the smoker lid and drop about 1/2 teaspoon of the butter onto each clam. Let them.
sit a minute until the butter starts to melt, then transfer them carefully to serving plates or a warm platter. Serve immediately.

Nutrition Facts : Calories 325, Fat 28.4, SaturatedFat 14.4, Cholesterol 90.8, Sodium 343, Carbohydrate 3.4, Fiber 0.2, Sugar 0.2, Protein 14.1

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