Smoked Clam Dip

Name: Smoked Clam Dip
Yield: Makes about 1½ cups
Cuisine: American
Ingredients: 1 pound fresh clams in their shells, preferably medium-size cherrystones or littlenecks, cleaned in several changes of cold water; 1 pound fresh clams in their shells, preferably medium-size cherrystones or littlenecks, cleaned in several changes of cold water; 1 pound fresh clams in their shells, preferably medium-size cherrystones or littlenecks, cleaned in several changes of cold water; 1 pound fresh clams in their shells, preferably medium-size cherrystones or littlenecks, cleaned in several changes of cold water; 1 pound fresh clams in their shells, preferably medium-size cherrystones or littlenecks, cleaned in several changes of cold water; ¾ cup sour cream; 1½ tablespoons minced fresh chives; 1½ tablespoons minced onion; ¼ teaspoon Worcestershire sauce; Pinch of cayenne; Kosher salt or coarse sea salt; Kosher salt or coarse sea salt; Potato chips or crackers; Potato chips or crackers

Preparation info

Makes about
1½
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

An adaptation of an old classic, made ready for revival.

Ingredients

1 pound fresh clams in their shells, preferably medium-size cherrystones or littlenecks, cleaned in several changes of cold water
¾

Americas
United States
Starter
Fish course
Gluten-free
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Discard any clams that aren’t tightly closed. Arrange the clams in a single layer on a small grill rack, grill basket, or piece of doubled heavy-duty foil and place them in the smoker. The shells will pop open within about 15 minutes, signaling that the clams are cooked, but smoke th