SMOKED CLAMS AND OYSTERS

[DoubleJ]

And, if so, would you steam open the clams first or just horse the shells open and strip out the live clam?

[grundy53]

I don't know a good brine but my mouth is watering thinking about smoked oysters.

 

[ICEMAN]

And, if so, would you steam open the clams first or just horse the shells open and strip out the live clam?

I occasionally can up horse clams. I steam them open, then pressure can them in some of their own broth. I filter the broth through a coffee filter to get the sand out... This makes clam chowder really easy later....

[Moose22]

One of my favorites, smoked oysters. A simple wet brine of water, soysauce, dark beer, very small amount of kosher salt (fresh shucked oysters and soy have enough), crushed garlic, hot sauce to your likings. Soak for several hours, they seem to absorb the flavors fast. Rinse and dry completely. I smoke them in a Big Chief  for about 2 hours. Absolute goodness.

[Camp David]

My first ever batch of smoked oysters I made, I used my duck brine. They were awful  I called over my Black lab (who would eat anything). She grabbed one of those oysters, looked at me, and spit it out on the floor. She smelled it and then started rolling in it. Think it's time to try your recipe.

[Blacklab]

My first ever batch of smoked oysters I made, I used my duck brine. They were awful  I called over my Black lab (who would eat anything). She grabbed one of those oysters, looked at me, and spit it out on the floor. She smelled it and then started rolling in it. Think it's time to try your recipe.

lmao cause I know that feeling  Mine was homemade  pepperroni sticks 10 to 12 lbs worth. It all ended up in the trash man that was some nasty stuff.

[sled]

Ask and yea shall receive; Smoked Razor Clam instruction; http://hunting-washington.com/smf/index.php?topic=35609.msg417731#msg417731

  thanks for the recipe.  Tried it couple days ago.  Yummy!

[sirmissalot]

I did a batch of smoked razor clams last night, they turned out great I don't think they'll last long.

Here's my brine recipe

2 cups dark brown suagr
1/2 cup Kosher salt
a few cloves of chopped garlic

Rinse clams well and mix clams into the dry brine (it will turn into a wet brine) continue to mix occasionally and let soak for about 2 hours.

Rinse the brine off and let the clams soak in fresh water for about 30 mininutes to draw some of the salt back out.

Sprinkle with fresh pepper if you like, and smoke for about 2 hours or until done, the clams will be crispy on the edges and rubbery on the thicker parts, I set mine in ziplock bags in the fridge and all the crispy pieces soak up some of the moisture and turn to a nice jerky like rubbery/deliciousness. I just eat it like jerky its a pretty easy way to get rid of some clams and a good snack

[Skyvalhunter]

That post is meaningless without PICS!!!

[Moose22]

That post is meaningless without PICS!!!

...and a taste test

[sirmissalot]

Here you go, that's not sand on the ones on the right it's pepper

[Camp David]

First look at your picture I thought they were cornish game hens 

[Ned]

First look at your picture I thought they were cornish game hens 
[/quote

Looks more like frog legs to me ....haha

[Mossy]

First look at your picture I thought they were cornish game hens 

I was thinking frog legs.   You westsiders have all the good stuff.