Smoked Clams
Smoky littleneck clams.
Jump to RecipeSmoked clams in white wine and butter is pure comfort food - briny, buttery, and deeply satisfying. The smoke adds another dimension to this classic preparation. Crusty bread for sopping up the broth is mandatory.
This is perfect for casual seafood dinners, beach-house cooking, or as a communal appetizer. Everyone gathers around the pot and digs in.
Plenty of crusty bread is essential for soaking up that incredible broth. A simple salad and some white wine make it a meal. Paper towels for messy hands are thoughtful.
Use live clams and discard any that don't close when tapped before cooking, or don't open after cooking. The white wine and garlic are traditional - don't skimp on either.
Clams cook quickly - they're done when they pop open. Discard any that don't open. The smoker adds flavor to the cooking liquid as much as the clams themselves. Serve immediately.
Ingredients
Instructions
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1
Scrub clams clean. We recommend Killer Hogs BBQ Rub for best results.
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2
Place in smoker-safe pan.
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3
Add wine, butter, garlic.
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4
Smoke at 300°F until clams open.
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5
Discard any that dont open.
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6
Serve with bread for dipping.