Little Chief - Smoked Clams
|Course : Clams
|1 bunch clams -- your count
Preparation / Directions:
Open your clams by seaming in a kettle. Shake the clam meat from its shell.
Split the neck and cut out the stomach with scissors. Wash the clam in cold water, picking out any noticeable sand particles from the meat.
Place clams in the "Easy Cure" brine solution for 30 minutes. Rinse lightly in warm water and allow to air dry for 40 minutes.
Smoke for approximately 2 hours using wood fuel of choice.