Cookbook author Tiffany Haugen has a passion for preparing Pacific Northwest seafood, and will be contributing some of her delicious recipes for the Reel Time Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes will be posted regularly Wednesdays or Thursdays, along with those of local chef like Tom Douglas, and other tackle shop and fish market owners.
Recipe is from the cookbook Grill It! Plank It! Wrap It! Smoke It!
Pacific Northwest Smoked Stuffed Clams
20 steamer clams, approximately one pound
1 tablespoon olive oil
1/2 cup pork sausage
1/2 cup celery, finely chopped
1/3 cup onion
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1/4 cup fresh parsley
1 sprig fresh thyme or 1/2 teaspoon dry thyme
2 tablespoons clam water
1 tomato, diced
1/2 cup bread crumbs
Lemon for garnish
Rinse clams well, discard any clams that are not clamped shut.
Steam clams with lid tightly closed in approximately 1 inch water on medium heat for 15 minutes. Drain, reserving 2 tablespoons clam water.
When clams are cool, carefully remove from shells and chop clam meat. In a large skillet, brown sausage on medium-high heat. Add olive oil, celery and onions and continue to sauté until onions are tender.
Add peppers, clams and clam water, sautéing an additional 1-2 minutes. Remove mixture from heat and stir in parsley, thyme, tomatoes and stuffing.
Stuff each clam shell with the mixture. Preheat smoker to 180 to 200 degrees. Place stuffed clams on a foil-lined smoker rack. Smoke 15 minutes or until clams have picked up desired smoke flavor. Serve with lemon wedges.
Wood suggestions: Smoke using Pacific Northwest Blend (one tablespoon each of alder, apple and maple), alder or apple.