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Author Topic: Clams  (Read 2671 times)

jcboxlot

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  • John, York PA.
Clams
« on: July 01, 2015, 08:56:30 PM »
50 little necks

1 1/2 cans of beer, light in color
Rotelle tomatos
Garlic
Fresh basil
Salt pepper
1/4 stick butter

Cast iron enamel cooker.


15 to 20 mins till they pop open on the gasser at about 300 temp.   If you have an enamel you'll know it holds the heat.

Stir until they open.   Tasted great, much better than expected.


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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

Durangosmoker

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Re: Clams
« Reply #1 on: July 12, 2015, 04:37:45 PM »
wonder how they would taste if done in the smoker @ 250 degrees?  Thought about oysters just laid flat on a rack, too. anyone tried this?
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Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

KY Smoke

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Re: Clams
« Reply #2 on: July 12, 2015, 07:54:21 PM »
Looks really good John!  Have a large cast iron Dutch oven that really holds the heat.  Will have to give your recipe a shot soon!  Thanks.....Jeff
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jcboxlot

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Re: Clams
« Reply #3 on: July 12, 2015, 08:14:04 PM »
Made again tonight.   FYI just keep in longer than you think.  Make sure they crack open.

Rotelle makes a nice taste to them.



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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

KY Smoke

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Re: Clams
« Reply #4 on: July 12, 2015, 08:22:59 PM »
I'll bet the Rotelle does!  Thanks for the info John.
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