Instructions

1. Soak the clams in cold water for at least two hours prior to use. Soaking is important to help remove sand and other debris from the clams. You will also need to soak the fruit wood you intend to use in the smoker for at least an hour before using. Scrub the clams under cold water prior to cooking.

2. Go through the clams and discard any clams that are broken or not tightly sealed.

3. Prepare the smoker by lighting charcoal briquettes and bringing the temperature to approximately 200 degrees Fahrenheit.

4. Arrange the clams in a metal tray so that they are not stacked on top of each other. Mince the garlic and add the butter, garlic and one twelve ounce beer to the metal tray.

5. Place the metal tray in the smoker and add fruit wood to the smoking chamber. You will need to continue to add fruit wood and charcoal to the smoking chamber so as to maintain a steady temperature around 200 degrees Fahrenheit.

6. Cook the clams for approximately twenty minutes or until they open. Discard any clams that do not open, remove the remaining clams from the grill, add your favorite sauce and enjoy.