Hot Smoked Swordfish With White Clam-Garlic-Parsley Sauce

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1 cup kosher salt

1 cup sugar

2 tablespoons black peppercorns

One 4-inch-thick chunk swordfish loin, skin removed

2 to 3 tablespoons canola oil

2 dozen littleneck clams

2 tablespoons canola oil

3 cloves garlic, mashed to a paste with a little salt

1 small serrano chile, finely diced

1 cup white wine

1 tablespoon cold unsalted butter

2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish

Zest of 1 lemon

Salt and freshly ground black pepper

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