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 the clams thoroughly under cold running water. Discard any that are already open and won't close when tapped.
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2
Place the clams in a smoker-safe pan or cast iron skillet. Add white wine, butter, and minced garlic.
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3
Set your smoker to 300°F with Bear Mountain Apple Pellets for a light smoke.
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4
Smoke until the clams open — about 15-20 minutes. Discard any clams that don't open.
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5
Garnish with fresh chopped parsley and serve immediately with crusty bread for soaking up the smoky broth.