My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.
Tag: smoked seafood
Basic Dry Cure for Smoking Salmon
This is a dry cure that can be used on about five pounds of fish such as salmon. This cure will keep, covered, for several months.
Smoked Oysters with Ancho Chile Sauce
This oysters recipe requires hot smoke and a lot of it for a short period of time. Try for about 400F degrees instead of 200F on your smoker or grill.
Smoked Mussels
Mussels are delicious when simply steamed in garlic and white wine. This smoked mussels recipe combines steaming with smoking for a great appetizer.
How to Smoke Succulent Shellfish
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
Smoked Scallops
Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound.
Smoked Hard Shell Clams
My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.