Instructions: Open your clams by seaming in 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.