Here's what I use & everyone raves about em.

2/3 cup brown sugar
1/3 cup non iodized or sea salt
1/4 tsp ground ginger- potent stuff don't use too much
1/2 tsp ground cayan pepper- I like zesty with a tad more
1/2 tsp ground garlic
Enough dry brine for about 2 limits
Lay out clams on cookie sheet cover with brine for 1-2 hours
I just use bodies but whole clam could be smoked.
Cut off neck & leave about 1 inch to skewer thru.
It's the tough part & hangs on better.
Maybe 6-8 clams on each skewer & thread thru smoker racks to hang.
Maybe 1-2 hours in smoker depending on temp. Not more or they get overcooked.