Outdoor Cooking: For any shelled mollusk, steam them until the shells open. Or, by Recipe Cottage

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	For any shelled mollusk, steam them until the shells open. Or,

		you can make 'em open in the smoker. Remove them from the shell, Soak in a brine: 1 gallon water 2 cups kosher salt 4 oz. brown sugar 1/3 cup lemon juice 1 tablespoon garlic powder 1 tablespoon onion powder Make more than one gallon if you ineed it. Soak 30-45 minutes, depending on size. Rinse briefly in cold tap water. Place on lightly oiled sheets or, better, grill racks. Allow to dry completely, which may take as much as 8 hours. The skin will be tacky when they're ready, an indication that a pellicle has formed (pellicle is the protective skin that keeps all the good stuff inside). Smoke at the lowest temperature possible, under 90, for 30 minutes. Then gradually get the temperature up to 150 over the next 30 minutes. They'll taste good right then, but let them acclimate to room temperature and "bloom" for a few hours and they'll be exquisite.