cart
seperator

Smoked Clam Bake How To




When you think of 'Clam Bake' country, it's likely you think of New England. In fact, here in Cleveland, the fall Clam Bake is arguably just as pervasive, and to be honest, we're not sure why. Edible Cleveland even wrote an article titled 'How Cleveland Came to Claim the Clambake', which outright states 'no one knows.' Regardless, we're obsessed with piles of steamed clams the moment there is the slightest chill in the air. We're also obsessed with smoking foods. So here you have it: How to put on a killer Smoked Clam Bake...

serves 4+
takes about an hour and a half start to finish

- Ingredients - 

In the Pot
16 large clams, washed
2 ears of corn (cut in half)
4 whole russet potatoes

Broth
6 cups water
1 cup white wine
5 garlic cloves, minced
1 small white onion, roughly chopped
1 red pepper, roughly chopped
3 tablespoons Better Than Bouillon lobster base
3 tablespoons olive oil
2 tablespoons brown sugar
small handful flat leaf parsley, roughly chopped
4 bay leaves

Smoker
1 bunch asparagus
1 cup whole grape tomatoes
mix of alder & apple wood chips (if you can't find those, go with mild flavors like pecan & cherry)

Garnish
1 tablespoon flat leaf parsley, roughly chopped
¼ teaspoon cracked black pepper
½ teaspoon paprika

Serve with 
crunchy baguette
butter

- Tools -
Weston Smoker
Weston Smoker Rib & Potato Rack
aluminum foil


Soak wood chips in water for at least 30 minutes.

Step One | Broth

In a stockpot, combine all ingredients for the broth and bring to a boil, stirring until sugar & base are dissolved.

Gently lower all 'in the pot' ingredients into the broth. A strainer basket or cheesecloth is handy in this step to keep ingredients separate from the broth. If you have them, place the clams, corn & potatoes into the strainer or cloth (wrap and tie) before submerging in the broth.

Bring the broth to a boil, then lower to a gentle simmer. Allow to simmer 15 minutes.



Step 2 | Smoke

While the broth simmers, preheat your smoker to 200ºF and fill the water bowl.

Remove the clams, corn & potatoes from the broth. Place the potatoes & corn onto the rib rack. Lay the clams on the smoker racks gently and pour a little broth over the clam, into the shell. Scatter the tomatoes & asparagus on a foil-wrapped rib rack. Smoke all at 200ºF for 45 minutes.

Clams, corn on the cob, potatoes, asparagus & tomatoes in the Weston 30" Smoker


Step 3 | Serve

Once smoked, remove the clam, corn, potatoes, tomatoes & asparagus from the smoker and return to the broth. Sprinkle with cracked pepper, paprika & parsley.


Serve immediately, hot, with baguette and lots & lots of butter. Be sure to sop up some of the broth with your buttered bread - it's the best part.




Sample Product Label
Norton
Back to top to the top button