Little Chief Smoked Clams

           Clams, your count

  Open your clams by seaming in a kettle.  Shake the clam meat from its shell.
  Split the neck and cut out the stomach with scissors.  Wash the clam in
  cold water, picking out any noticeable sand particles from the meat.

  Place clams in the "Easy Cure" brine solution for 30 minutes.  Rinse
  lightly in warm water and allow to air dry for 40 minutes.

  Easy Cure Brine

      1 qt Water                             1/2 c  White Sugar
    1/2 c  Non-Iodized Salt

  Fill a quart jar 1/2 full with good warm water.  Add salt and sugar.  Mix
  well until dissolved.  Top off jar with cold water.  This recipe may be
  increased if you need more brine.

  Smoke for approximately 2 hours using wood fuel of choice.

  Credit: Luhr-Jensen