Smoked Clams Food

TRAEGER GRILLED CLAMS

Steps:

• Fire up your Traeger according to factory instructions and preheat to 400° (or high).
• Place everything in a large Dutch Oven, and put it on your preheated Traeger grill at 400° for 20-25 minutes, or until all of the clams are opened.
• Once the clams are open, enjoy! Serve with additional melted butter if that's your thing, or just slices of toasted crusty bread to sop up the clam nectar / sauce at the bottom of the pan.

SMOKY CLAM CHOWDER

Steps:

• In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
• Drain potatoes.
• In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
• Add flour and stir 2 minutes.
• Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
• Simmer 5 minutes.
• Add cream and milk.
• Bring to a simmer; do not boil.
• Season to taste with salt and pepper.

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

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.