Stove Top Smoker Smoked Clams on the Half Shell with Casino Butt
Elevate your appetizer game with these Stove Top Smoker Smoked Clams on the Half Shell with Casino Butt—a mouthwatering fusion of smoky, savory, and buttery flavors. Fresh littleneck clams are smoked to perfection using hickory or applewood chips, imparting a subtle, aromatic smokiness. The clams are then topped with a delectable "casino butt" mixture of crispy bacon, golden panko breadcrumbs, garlic, parsley, and a hint of lemon zest, creating a rich and textured topping that's broiled to a crisp, golden finish. This elegant seafood dish is an ideal choice for dinner parties, romantic dinners, or festive occasions, packing gourmet flair with easy, step-by-step instructions. Serve these smoky, savory clams straight from the broiler with fresh lemon wedges for a zesty finishing touch that will leave everyone raving. Perfect for seafood lovers, this recipe is a delightful way to showcase your culinary skills and explore the art of indoor smoking!
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Ingredients
- 24 pieces Fresh clams (such as littleneck)
- 2 tablespoons Wood chips (hickory or applewood)
- 4 slices Thick-cut bacon, diced
- 4 tablespoons Unsalted butter
- 1 cup Panko breadcrumbs
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, finely chopped
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 whole Fresh lemon wedges
Directions
Step 1
Clean the clams thoroughly by scrubbing their shells under cold running water. Discard any clams that are cracked or refuse to close when tapped.
Step 2
Set up your stove top smoker following the manufacturer's instructions. Place 2 tablespoons of wood chips in the base of the smoker. Insert the drip tray and the wire rack above it.
Step 3
Arrange the cleaned clams on the wire rack in a single layer. Cover the smoker with its lid, leaving a small vent open to allow some smoke to escape.
Step 4
Heat the smoker over medium heat for 10-12 minutes or until the clams open. Remove from heat, discard any unopened clams, and cool slightly before gently removing the top shells.
Step 5
While the clams are smoking, prepare the casino butt topping. In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
Step 6
Add the butter to the rendered bacon fat in the skillet and melt it over medium-low heat. Stir in the panko breadcrumbs and cook, stirring frequently, until golden brown and fragrant, about 3-4 minutes.
Step 7
Mix the cooked breadcrumbs with the crispy bacon, minced garlic, chopped parsley, lemon zest, salt, and black pepper in a bowl. Stir to combine evenly.
Step 8
Spoon a small amount of the casino butt mixture onto each clam half, pressing it softly to adhere. Arrange the topped clams on a heat-safe platter or baking dish.
Step 9
Preheat your oven's broiler to high. Place the clams under the broiler for 2-3 minutes or until the topping is golden and bubbly.
Step 10
Serve immediately with fresh lemon wedges on the side for squeezing over the clams. Enjoy the smoky, savory flavor of this elegant dish!
Nutrition Facts
| Serving size | (694.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1202.0 |
| Total Fat 77.7g | 0% |
| Saturated Fat 36.5g | 0% |
| Cholesterol 286.4mg | 0% |
| Sodium 2307.9mg | 0% |
| Total Carbohydrate 64.1g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 9.8g | |
| Protein 75.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 457.1mg | 0% |
| Iron 54.4mg | 0% |
| Potassium 1244.2mg | 0% |
Source of Calories