Smoked Little Necks on the Weber

Discussion in 'Non-fish Seafood' started by millerbuilds, Jun 12, 2016.

  1. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Decided to do some Little Neck Clams on the Weber today.


    I used Pecan wood for the smoke.

    Made a sauce to dip them in

    - White Wine

    - Butter

    - Garlic

    - EVOO

    - Fresh Parsley.

    They were great (my 5 year old ate over half of them)

    Smoke ON!

    - Jason
     
  2. bauchjw

    bauchjw Master of the Pit

    Awesome! Points for a cool unique post. Any shots of finished food in sauce? I've heard you cook until shells open quarter inch?
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Jason, no money shot?

    I freakin love clams!

     
  4. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Thanks!

    Yes, you cook them until they open about 1/2 way.  We just dip them in the sauce, I carefully transfer them to keep the liquid from inside the shell from spilling out,then dip in the sauce.

    Smoke ON!

    - Jason
     
  5. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Here is the only pic I have....


     My 5 year old loves them!

    Smoke ON!

    - Jason
     
  6. bauchjw

    bauchjw Master of the Pit

    :drool
    Sounds like a good way to spend a Sunday afternoon....man when my second is born my wife will be going after me to get this one done! You have her upset, I've never thought of this before. I quote her exact words "you're telling me you could have done that for me?"
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good. But 2 Dozen? I would need about a Half Bushel to feed my crew!...JJ
     
  8. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    It is super easy... 

    - Rinse the clams

    - Inspect to make sure none are cracked or already open (I am a pain at the store, I make them show me every one before putting in the bag)

    - Fire up your weber/smoker/grill

    - Toss on some wood 

    - Make the sauce

    My recipe

    - 1/4 stick of butter

    - 1 cup white wine

    - 4 TBS EVOO

    - 2 cloves garlic, minced

    - 1 tsp salt

    - 1 tsp onion powder

    -  Dash of pepper

    -  5-10 Parsley leaves torn

    In a small pot over med heat, add butter, stir gently as it melts, after it has melted add the rest of the seasonings except the parsley, stir in olive oil.

    Let it sit on a low simmer for about 10 minutes, stir in wine and let the wine cook down.  leave on light simmer while you cook your clams.

    When you are ready, stir in the parsley and you can either pour the mixture over the clams or dip the clams in the sauce while you eat them.  Another method is to cut up some bread, butter and brown on your grill while cooking the clams.  Use the bread to dip in the sauce and top with a clam.

    Smoke ON!

    - Jason
     
  9. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Thanks! LOL

    It was for an appetizer before dinner today .  My son and I can easily pound through 2 doz each and still have room for dinner.

    Smoke ON!

    - Jason 
     
  10. Love the "Smoking Jacket" on your little one. Looks like he has everything under control.
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job!

    Looks like a great recipe!

    Al
     
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MB, They look good and your dipping recipe sounds great!
     
  13. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Thanks everyone!
     
  14. wayne gray

    wayne gray Newbie

    Hey MB tried your dipping sauce last night with clams on the charcoal 👍 try that sauce on sweet corn sometime it's great! Thanks.
     
  15. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Wayne, great to hear that you liked it.
    I will have to try it on corn too.

    Smoke ON!

    - Jason
     

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