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2 jars clams (or 24 cherrystone clams, rinsed and shucked) save juices
2 thick slices bacon, diced (peppered bacon preferred)
1 cup chopped onion
1 tsp. minced garlic
3 cups chicken broth
2 cups diced potatoes
1/2 tsp. salt
1/4 tsp. fresh ground pepper
5 ripe plum tomatoes (or 28 oz. can stewed tomatoes)


Place diced fresh (or canned) tomatoes in single layer, shallow pan in Cookshack smoker and smoke-cook at 225°F 40 minutes with 2 oz. apple or cherry wood.
Meanwhile, in a large heavy bottom saucepan, over medium heat, sauté bacon lightly. Add onion and cook until soft, about 3 minutes, add garlic and cook 2 minutes longer. Add chicken broth, clams, potatoes, salt and pepper. Cover and simmer over low heat for 30 minutes stirring occasionally.
Add smoked tomatoes and continue cooking 30 minutes longer.
Serves 4 to 6