Smoked Clams are delicious and coated in a buttery dill sauce. This fresh and healthy dinner is easy to make and tastes delicious.
There is nothing more fun than having a clam bake with friends. This Smoked Clams recipe is perfect if you want to invite friends over and have a delicious and tasty dinner.
Smoked Clams Recipe
This easy Smoked Clams recipe was inspired by my Smoked Catfish recipe. I made this recipe because we had friends coming over and Ken and I wanted to spend time with our friends but provide them with a delicious but healthy meal. So, Smoked Clams came to me, while I was telling Ken we had to make our Smoked Catfish recipe. This tasty seafood recipe also pairs well with my Air Fryer Corn on the Cob recipe. I don’t know about you but to me seafood and corn on the cob just go so well with each other.
You only need four basic ingredients to make this tasty meal. One trip to the grocery store and you are ready to make these clams.
- Fresh Clams
- White Wine
- Salted Butter
- Fresh Dill
You can find the times and amounts of these ingredients in the recipe card below.
Instructions – How to Smoke Clams
Smoking clams is so easy! All you need is four basic and simple steps for this delicious meal.
Step 1: Preheat your smoker
Preheat your pellet smoker to 275 degrees.
Step 2: Smoke your clams
Place your clams on the smoker grate, once heated to temperature, and smoke for 30 minutes or until the clams pop open.
Step 3: Make your sauce
Place your butter, white wine, and minced dill in a small, cast iron skillet over medium heat on your stove. Simmer until reduced by half.
Step 4: Serve your clams
Place the clams in a bowl or dish and cover them with the butter sauce. Reserve some for dipping, if desired. Serve and enjoy.
Hint: use a foil pan for your clams on the smoker if you want an easy clean up.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change these smoked baby clams.
- Stock– Wine really gives these clams their flavor, but if you want you can switch out the wine for stock.
- Garlic – Use garlic in place of the dill for a garlic flavor.
Want to personalize this Smoked clams recipe? Here are some of my tried and true tips for changing up this recipe.
- Lemon – squeeze fresh lemon juice over your clams for a citrus zing.
- Asian Flavor – Make a sauce with ginger, garlic, soy sauce and shallots for an Asian taste.
If you love recipes like this, you may also enjoy my Honey Walnut Shrimp recipe.
You only need three basic kitchen tools to help you make this tasty recipe.
- Pellet Smoker
- Small Saucepan or Small Cast iron skillet
- aluminum pan for smoking.
Smoked Clams are best enjoyed right away, however you can store leftovers for up to two days in the fridge. I don’t recommend freezing these clams.
Looking for tips on how to make sure that your Smoked Clams turn out well? Here are all my best tips.
- If desired, you can remove one half of the shell for serving as it will cool quicker and it’s easier to eat that way.
- Clams don’t always pop wide open, they may only pop open with a partial crack, that still means they’re done and ready to go, as long as the others have followed suit.
- A spoon or butter knife is the easiest tool to get clams open that need a little coaxing.
- You can use cooking wine in place of the white wine, if desired.
- I used cherry pellets, which gave an amazing taste addition to the clams. It’s best to use a fruity wood pellet when smoking seafood, as seafood soaks up that smoke flavor really easily. Fruity woods aren’t as overpowering as say, hickory.
More Smoked Recipes
Do you like Smoked recipes? Here some recipes you may also like to try
Do you have questions about Smoked Clams ? Here are some of the most commonly asked questions about this easy recipe.
To reheat your clams, place your clams in a microwave safe dish with ¼ cup of water and then microwave at 50% power for 45 seconds at a time until they are warm all the way through.
Yes, clams are healthy and are a great source of protein and Omega-3’s.
To eat clams, hold the shell with one hand, and a fork or shellfish fork with the other hand. Spear the clam with a fork and dip it into the sauce and eat in one juicy bite.
Can be served on bread or crackers as well as used in dips, chowders, pasta, pizzas, omelets, bakes and so much more.
Yes, you can use these clams in clam chowder if you want.
Ready to get cooking? Remember that you can print this recipe if you would like.
- 2 Pounds Fresh Clams
- 1 Cup White Wine
- 1 Stick of Salted Butter ½ cup
- 4 Sprigs Fresh Dill minced
- Gather your ingredients needed
- Preheat your pellet smoker to 275 degrees.
- Place your clams on the smoker grate, once heated to temperature, and smoke for 30 minutes or until the clams pop open.
- Place your butter, white wine, and minced dill in a small, cast iron skillet over medium heat on your stove. Simmer until reduced by half.
- Place the clams in a bowl or dish and cover them with the butter sauce. Reserve some for dipping, if desired.
- Let the shells cool for a couple of minutes, if need be, and enjoy!
If desired, you can remove one half of the shell for serving as it will cool quicker and it’s easier to eat that way.
Clams don’t always pop wide open, they may only pop open with a partial crack, that still means they’re done and ready to go, as long as the others have followed suit.
A spoon or butter knife is the easiest tool to get clams open that need a little coaxing.
You can use cooking wine in place of the white wine, if desired.