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Smoked Clams

This smoked clams recipe is incredibly easy and so delicious. Enjoy these clams right from the shell or in your favorite seafood dishes.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 Servings
Calories 161kcal


  • smoker


  • 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!


I used Traeger brand 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.
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.


Serving: 1Serving | Calories: 161kcal | Carbohydrates: 6g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 420mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg