Smoked Summer Clam Chowder

SMOKED SUMMER CLAM CHOWDER Move over New England Clam and Manhattan Clam Chowders and step up Smoked Summer Clam Chowder. Historically the first "clam chowders" didn't have dairy added at all and were thickened with breadcrumbs. This makes Rhode Island and Connecticut style chowders the more traditional versions. This "clear" chowder is a lighter version and perfect for a summer meal with freshly dug, frozen or canned clams.  INGREDIENTS: 1 pound shucked razor clams 2 cups cold water, for brine 2 tablespoons salt, for brine 6 slices thick bacon 1 onion, chopped 3 ribs celery, chopped 2-4 cloves garlic, minced...

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Smoked Seafood (Shrimp, Clams, Mussels and More)

Seafood and smoke are a perfect flavor match. Be it shrimp, clams, mussels, octopus or squid, preparing them simply is key as their unique flavors shouldn’t be covered up with overpowering seasonings. Taking the time to add a touch of smoke will add a unique flavor to your seafood without compromising or covering up taste. Seafood is also fast food and can be prepared in minutes after cold smoking in a variety of ways. So whether you are digging your own clams, gathering mussels off the beach, shrimping in the ocean or visiting your local seafood market, try cold smoking...

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