STOVE TOP SMOKER SMOKED CLAMS ON THE HALF SHELL WITH CASINO BUTT
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
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
RAW CLAMS ON THE HALF SHELL
Steps:
- Scrub the clams under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand. Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice. Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open. Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it. Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself.) Tip out the clam juice into the bowl and pour it back over the shucked clams. Nestle the clams in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
- In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.
GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER
Steps:
- Preheat grill to high.
- Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
- Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.
STOVETOP SMOKED CHICKEN RECIPE BY TASTY
No grill? No problem! This indoor hack will help you achieve that summer BBQ flavor on your stovetop. Learn how to make your own stovetop smoker and delicious dry-rubbed smoked chicken drumsticks.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
- In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
- Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
- Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
- Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
- Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
CLAMS CASINO
Baked, stuffed clams - the best you have ever eaten!
Provided by Tina
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
- Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
- Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
- In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
- Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 23.6 g, Cholesterol 29.1 mg, Fat 22.7 g, Fiber 2 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 482.6 mg, Sugar 3.2 g
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL
From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips.
Provided by TxGriffLover
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the wood chips in the bottom of the smoker.
- Replace the bottom tray, and set in the rack.
- Lay the oysters in the half shell on the smoking rack.
- Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
- Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
- Check the oysters for doneness after they have been off the heat 5 minutes.
- Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
- Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).
Nutrition Facts : Calories 121.5, Fat 3.5, SaturatedFat 0.8, Cholesterol 75, Sodium 159, Carbohydrate 7.4, Protein 14.2
SMOKED CLAMS RECIPE
Provided by á-174942
Number Of Ingredients 6
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.
More about "stove top smoker smoked clams on the half shell with casino butt recipes"
10 BEST SMOKED CLAMS RECIPES | YUMMLY
From yummly.com
GRILLED CLAMS CASINO BBQ BOB STYLE BBQ GURU RECIPE
From bbqguru.com
EASY & DELICIOUS SMOKED SEA SCALLOPS RECIPE
From mrecipes.com
SMOKED CLAMS RECIPE - BRADLEY SMOKER | ELECTRIC SMOKERS
GRILLED CLAMS IN GARLIC BUTTER | TRAEGER GRILLS
From traeger.com
16 STOVETOP SMOKER RECIPES IDEAS - PINTEREST.CA
From pinterest.ca
36 BEST STOVE-TOP SMOKER IDEAS | RECIPES, STOVETOP SMOKER, FIND …
From pinterest.ca
CAMERONS STOVETOP SMOKER RECIPES - EVERYTHING KITCHENS
From everythingkitchens.com
SMOKED HARD SHELL CLAMS - SEAFOOD HARVEST
From seafood-harvest.com
CLAMS ON THE HALF SHELL | RECIPE | BBQ PIT BOYS - YOUTUBE
From youtube.com
28 BEST SMOKER RECIPES FOR BEGINNERS - INSANELY GOOD
From insanelygoodrecipes.com
SMOKED TRI-TIP WITH STOVETOP SMOKER - JUST ONE COOKBOOK
From justonecookbook.com
SMOKED CLAMS - KITCHEN DIVAS
SMOKED CLAMS ON THE HALF SHELL,SMOKED SCALLOPS REVERSE SEARED …
From smokingmeatforums.com
NOTES FROM YOUR KITCHENS! - CAMERONS PRODUCTS
From cameronsproducts.com
STOVE TOP SMOKER SMOKED CLAMS ON THE HALF SHELL WITH CASINO …
From fishofsea.blogspot.com
SMOKED CLAMS RECIPE BY RICHARD SANDOVAL - THE DAILY MEAL
From thedailymeal.com
HOW TO SMOKE CLAMS | EHOW
From ehow.com
SMOKED OYSTERS ON THE HALF SHELL RECIPE | BRADLEY SMOKERS
From bradleysmoker.com
WORLD BEST SEA FOOD RECIPES: STOVE TOP SMOKER OYSTERS ON THE …
From fishofsea.blogspot.com
17 STOVETOP SMOKER RECIPES IDEAS - PINTEREST
From pinterest.com
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL RECIPE
From foodnewsnews.com
SMOKED RAZOR CLAMS - THE BEST SMOKING MEAT FORUM ON EARTH!
From smokingmeatforums.com
STOVE TOP SMOKED SALMON RECIPE - THE SPRUCE EATS
From thespruceeats.com
COOK CLAMS ON STOVE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
DOUBLE SMOKED BACON CLAMS CASINO - KAYEM
From kayem.com
BEST CLAMS CASINO RECIPE - THE BALD CHEF
From baldchef.com
GRILLED CLAMS ON THE HALF SHELL - PARADE.COM
From parade.com
COOKING FROZEN CLAMS IN SHELL - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
DELICIOUS SMOKED CLAMS WITH BUTTER, WINE, AND LEMON SAUCE
From mrecipes.com
SMOKED HARD SHELL CLAMS - FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
STEAMED CLAMS CASINO-STYLE RECIPE - EATINGWELL
From eatingwell.com
52 STOVETOP SMOKER RECIPES IDEAS - PINTEREST
From pinterest.com
GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC & HOT PEPPER
From parade.com
TRAEGER CLAMS - EASY GRILLED CLAMS RECIPE - OR WHATEVER YOU DO
From orwhateveryoudo.com
SMOKING SALMON IN A STOVETOP SMOKER (6 EASY STEPS RECIPE)
From carnivorestyle.com
STOVE-TOP SMOKED FISH - KITCHEN BUTTERFLY
From kitchenbutterfly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #very-low-carbs #seafood #easy #dietary #low-carb #low-in-something #shellfish #clams
You'll also love