Preparation time: 15 minutes, Cooking time: 15 minutes, Yield: 6 appetizer-sized servings
- 3 dozen clams, in their shells
- 2 slices bacon, cut into small pieces
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 shallot, minced
- Juice of 4 limes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- Tip: Use alder, pecan, or mesquite wood chips for this recipe.
Soak the clams in water for several hours or even overnight. Go through and throw away any clams that aren't tightly closed. Prepare the smoker for indirect heat. Bring the temperature up to 200°F. Arrange the clams on the grill in a single layer. Smoke the clams until they open. They should open simultaneously; any that do not open should be thrown away. It should take 10-15 minutes.
While the clams are smoking, make the sauce. In a medium-sized saucepan, cook the bacon until very crispy. Remove the bacon and drain on paper towels. Add butter. Over medium heat, add the shallot and cook until soft. Add the garlic and cook just until you can smell the aroma. Add lime juice, Worcestershire sauce, salt and pepper. Cook for a couple of minutes. Set aside. When the clams are open, place them in a bowl and pour the sauce on top. Serve right away.