Smoked Clams

Staff Writer
Smoked Clams
Smoked Clams
Pampano

Smoked Clams

The beauty of this recipe is its ease and versatility. You can do this outdoors on a smoker or easily modify a charcoal grill, or if the weather outside isn't cooperating, you can make these clams in the comfort of your kitchen.

4
Servings
Deliver Ingredients

Ingredients

  • 1 Cup hickory wood chips, soaked for 30 minutes
  • 40 Manila clams
  • 3 Tablespoons soy oil
  • 1 shallot, minced
  • 2 medium-sized tomatoes, diced
  • 1/2 medium-sized onion, diced
  • 1/4 bunch cilantro, chopped
  • 1 shot tequila blanco or mezcal
  • 1 Tablespoon unsalted butter
  • 1 Cup clam juice
  • Juice of 1 lime
  • Salt, to taste

Directions

To make the smoker, use a wide pot and a strainer. Add the wet hickory chips and place over medium heat. Set the strainer in the middle of the pot. Put the clams on the strainer and cover with a lid.

Meanwhile, heat the soy oil in a sauté pan over medium heat for 30 seconds. Add the shallot and cook for less than 1 minute, then add the tomatoes, onion, and cilantro. Sauté for 1 minute and carefully add the tequila. Add the butter and clam juice. When the butter has melted, add the lime juice and season with salt, to taste.

The clams should be ready by now. Transfer to 4 serving dishes and pour the sauce on top of each. Serve immediately.

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.