Smoked Clams Casino with pics

Spookie · Posted: Sep 21 2007 Post subject: Smoked Clams Casino with pics

Hi all,

Did a batch of Clams Casino on the WSM last night and let me tell you they were Good, a little heavy on the smoke, but darn Good!

I used Hickory, which is all I have available to me right now until I can get to the local sawmill.

Let me ask you, if you want to impart a nice light smoky flavor to a dish like calms casino which woods would you recommend? Is it that I should just use less Hickory so as not to make as much smoke or use a different type of wood?

Anyhow, lets get to the pics�

First, crack open a nice cold beverage then shuck yourself a tray of calms, my personal preference is to shuck them when they are ice cold and my beverage is ice cold.

Put you Casino mixture on top and don't be shy.

Add a piece of cheese, this is plain old American White but I normally use a nice Sharp Chedder.

Top with a crown of bacon. Mmmm...bacon!!!

Load the works into the WSM. (Pssst...I know...I see it too...that looks like a giant Fred Flintstone sized Porterhouse) More on the steak later.

Don't forget the top layer.

Smoke generously for about two hours and this is what you end up with.

Mmmm...Bacon on a Clam with Cheese and Sauce...I should have brought the leftover ones into work today for lunch. Wow I'm hungry!!!

_________________
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Smokey Mountain Cooker
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2X Bayou Classics

Sa-Mokin · Posted: Sep 21 2007 Post subject:

Now THAT looks darn good Spookie!!! What's in your Casino sauce?
_________________
Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com

BBQMAN · Posted: Sep 21 2007 Post subject:

That looks totally awesome!!!!!
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BBQMAN
"I Turned A Hobby Into A Business".
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Bedlam BBQ · Posted: Sep 21 2007 Post subject:

Wow, I just about ate my computer monitor. Those are awesome looking and I bet they tasted just as great. Yes, I too would like to know what this Casino sauce is. I think I'll be getting some clams real soon and trying this out.
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

Smoke on the Horizon · Posted: Sep 21 2007 Post subject:

Spookie,

Those look awesome, and if that steak is still laying around the house I could drop by and pick it up. Smile

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ibornagain · Newbie Joined: 26 Jun 2007 Posts: 65

AWESOME..... Laughing

loomis1228 · Posted: Sep 21 2007 Post subject:

Spookie,

Thanks for giving me a chubby. That's just wrong because I love that stuff.

As far as imparting less smoke on the clams, I would have used all lump hardwood charcoal and no chunks. The charcoal gives off a nice smokey flavor but none of the "all wood all the time bbq" taste--just a hint.

Now for the porterhouse--why would you put that steak in there? Sear and grill that sucker! Don't smoke it.
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Spookie · Posted: Sep 21 2007 Post subject:

Only the Tenderloin is left, it's life expectancy in my fridge is about 5 more hours! Very Happy

As far as the Casino recipe goes it is my dads, I just sent him an e-mail asking him if it is OK to divulge the recipe, I am sure it will be but I have to ask. I grew up eating them every summer during our vacation on Long Beach Island. We would get about 200 clams and 4 of us would open and place them on trays and then pass them on to others to top with sauce, cheese and bacon. One big assembly line.
_________________
Weber Summit Gold
Weber One Touch Gold
Smokey Mountain Cooker
Ducane � Tailgate
2X Bayou Classics

Sa-Mokin · Posted: Sep 21 2007 Post subject:

Understand about the permission! Tell if you can...

I gota say though, that is just pure adulterated FOOD p*rn! Very Happy

_________________
Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com

Bedlam BBQ · Posted: Sep 21 2007 Post subject:

I have googled Clams Casino and all of the recipes I can find, none of them look like this -- it's that Casino sauce that seems to be different. Yours looks more like a salsa.

I sure hope your dad gives you permission to share, but we'll understand if he doesn't.
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

Sa-Mokin · Posted: Sep 21 2007 Post subject:

I've been diggin too Steve. Based on what he said, I'm guessing that it is not a store bought salsa.
_________________
Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com

LFAMOSO · Newbie Joined: 14 Feb 2007 Posts: 49

Looks like rotel, down here in south texas we go pick oysters and do the same thing but we dont shuck them. just throw them in the pit closed, their own water steams them and they pop open then we dress them and smoke them some more. totally awesome.
LFAMOSO

Markbb · Posted: Sep 22 2007 Post subject: Smoke

On the mild smoke taste other than Hickory, use Apple or CHerry and Maple is good too you won't have that heavy smoke taste that Hickory imparts...

SWestBBQ · Joined: 19 Sep 2007 Posts: 4

Holy Smoke that looks good. Very Happy

Can't wait to get my bullet back so I can start doing that....
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Perfect Q = Tender succulent meat with a savory rub & cooked low/slow with aromatic wood. Sauce is just another condiment.

Spookie · Posted: Sep 22 2007 Post subject:

Thanks for the advice on the different woods to use for less smoky taste, I'm going to order some in and give it a try. As a novice the advice is greatly appreciated! Very Happy

_________________
Weber Summit Gold
Weber One Touch Gold
Smokey Mountain Cooker
Ducane � Tailgate
2X Bayou Classics