| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Bbq/grill, Fish/shellf |
1 |
Servings |
INGREDIENTS
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.
Credit: Luhr-Jensen
Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
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