Recipes

INGREDIENTS 5 lbs  potatoes chopped (cook al dente) 1 lb  bacon (fry until crisp, chop and set aside) 2  Sweet onions (chopped) 1/2 cup  fresh parsley (chopped fine)5 stalks celery (chopped)4 cloves garlic (chopped fine) 3 tbsp  Old Bay Seasoning1 limit of (15) clams and clam juice 1 quart heavy cream or half & half 1 stick  butter 1 tsp salt 2 tsp pepper corn starch (as needed as thickening agent) DIRECTIONSPlace onions, parsley, celery & garlic ingredients in grease of bacon and sauté. Drain potatoes and add the sautéed items and add clams and clam juice. Add heavy cream or half & half and butter. Bring mixture to hot (do not let boil)Thicken with flour or corn starch also pick up clam base at cash n carry add 1 tablespoon or two season to taste with salt n pepper (about 2 teaspoons pepper and 1 teaspoon salt then add from there. Also can add more clans and/or clam juice. I like lots of clams in my chowder! Once you have added everything let simmer for about 10 minutes you must watch closely and stir frequently so it won’t burn or boil.  Wallah!  You are done! Takes about an hour from start to finish no interruptions.

INGREDIENTS: (4) limits of large razor clams (approximately 60 clams) 1 cup    Kinders Garlic Marinade Sause2 tbsp   Old Bay seasoning1 tbsp   Chicharron salt1 tbsp   garlic and herb seasoning2 tbsp   Chipotle Tabasco sauce1 tbsp   smoked paprika2 tbsp   Kinders Woodfired Garlic Seasoning2 tbsp   Montreal Seasoning INSTRUCTIONS: Chop razor clams into small chunks or strips, approximately the size of a postage stamp. In large mixing bowl, mix all ingredients together thoroughly.  Add ½ tsp virgin olive oil in each jar or your favorite container. Add clam mixture to within approx. ¼” of the top of container. Put lids on firmly and place in pressure cooker.If you’re near sea level, cook for 90 minutes at 11 PSI. when done, bleed off pressure, remove containers, and allow to cool.These will last for years unopened although mine have always been consumed well before I had to worry about that! 😊 Eat them right out of the cans, or with your favorite crackers. They make outstanding dip by adding cream cheese, some lemon juice, your favorite seasonings and some mayo to get the consistency your looking for.  Experiment and enjoy!

INGREDIENTS: (4) limits of large razor clams (approximately 60 clams)12 oz bottle of orange citrus vinaigrette (I use Food Network brand)2 tbsp   smoked paprika1 tbsp   Scorching Habanero hot sauce1 tbsp   Liquid Smoke1 tbsp   lime juice1 tbsp   garlic salt2 tbsp   Old Bay Seasoning2 tbsp   Montreal seasoning INSTRUCTIONS: Chop razor clams into small chunks or strips, approximately the size of a postage stamp. In large mixing bowl, mix all ingredients together thoroughly.  Add ½ tsp virgin olive oil in each jar or your favorite container. Add clam mixture to within approx. ¼” of the top of container. Put lids on firmly and place in pressure cooker.If you’re near sea level, cook for 90 minutes at 11 PSI. when done, bleed off pressure, remove containers, and allow to cool.These will last for years unopened although mine have always been consumed well before I had to worry about that! 😊 Eat them right out of the cans, or with your favorite crackers. They make outstanding dip by adding cream cheese, some lemon juice, your favorite seasonings and some mayo to get the consistency your looking for.  Experiment and enjoy!

INGREDIENTS: (4) limits of large razor clams (approximately 60 clams) 1-1/2 cup   Kelly’s Hawaiian Teriyaki Baste / glaze (Costco)3 tsp     Liquid Smoke (optional)2 tbsp   Lea and Perrins Worcestershire sauce1 tbsp   toasted sesame oil2 tbsp   Old Bay Seasoning1 tbsp   Kinders Wood Fired Garlic Seasoning1 tbsp   garlic salt2 tbsp   smoked paprika2 tbsp   lime juice1 tbsp   lemon juice INSTRUCTIONS: Chop razor clams into small chunks or strips, approximately the size of a postage stamp. In large mixing bowl, mix all ingredients together thoroughly.  Add ½ tsp virgin olive oil in each jar or your favorite container. Add clam mixture to within approx. ¼” of the top of container. Put lids on firmly and place in pressure cooker.If you’re near sea level, cook for 90 minutes at 11 PSI. when done, bleed off pressure, remove containers, and allow to cool.These will last for years unopened although mine have always been consumed well before I had to worry about that! 😊 Eat them right out of the cans, or with your favorite crackers. They make outstanding dip by adding cream cheese, some lemon juice, your favorite seasonings and some mayo to get the consistency your looking for.  Experiment and enjoy!

INGREDIENTS: (4) limits of large razor clams (approximately 60 clams)1 cup    Kroger brand Hoisin sauce1 tbsp   Jamaican Jerk seasoning1 tbsp   Traeger Cajun Shake1 tbsp   Chicharron salt2 tbsp   Old Bay Seasoning1 tbsp   toasted sesame oil3 tbsp   lemon juice INSTRUCTIONS: Chop razor clams into small chunks or strips, approximately the size of a postage stamp. In large mixing bowl, mix all ingredients together thoroughly.  Add ½ tsp virgin olive oil in each jar or your favorite container. Add clam mixture to within approx. ¼” of the top of container. Put lids on firmly and place in pressure cooker.If you’re near sea level, cook for 90 minutes at 11 PSI. when done, bleed off pressure, remove containers, and allow to cool.These will last for years unopened although mine have always been consumed well before I had to worry about that! 😊 Eat them right out of the cans, or with your favorite crackers. They make outstanding dip by adding cream cheese, some lemon juice, your favorite seasonings and some mayo to get the consistency your looking for.  Experiment and enjoy!

INGREDIENTS: (4) limits of large razor clams (approximately 60 clams) 1 cup   Kinders parmesan / garlic dressing1 tbsp   Liquid Smoke2 tbsp   Old Bay seasoning2 tbsp   garlic and herb seasoning2 tbsp   Traeger Cajun Shake seasoning2 tbsp   lemon juice1 tbsp   Chipotle Tabasco sauce2 tbsp   cilantro paste or fresh cilantro2 tbsp   celery salt1 tbsp   Kinders lemon pepper2 tbsp   Lea & Perrins Worcestershire Sauce INSTRUCTIONS: Chop razor clams into small chunks or strips, approximately the size of a postage stamp. In large mixing bowl, mix all ingredients together thoroughly.  Add ½ tsp virgin olive oil in each jar or your favorite container. Add clam mixture to within approx. ¼” of the top of container. Put lids on firmly and place in pressure cooker.If you’re near sea level, cook for 90 minutes at 11 PSI. when done, bleed off pressure, remove containers, and allow to cool.These will last for years unopened although mine have always been consumed well before I had to worry about that! 😊 Eat them right out of the cans, or with your favorite crackers. They make outstanding dip by adding cream cheese, some lemon juice, your favorite seasonings and some mayo to get the consistency your looking for.  Experiment and enjoy!

Ingredients: 6 large diced razor clams3 tablespoons lemon Juice1/4 cup lime juice3 tablespoons red onion (diced)1/2 Jalapeno (diced)1/2 teaspoon virgin olive oil1/2 teaspoon salt and pepper1/4 cup fresh cilantro (lightly chopped)1/4 cup fresh mint (lightly chopped)Pinch of sugar Instructions: Add ingredients (except for the cilantro and mint) in glass or plastic bowl (do not use a metal bowl or container).  Mix ingredients well.  Cover bowl and refrigerate for 20-30 minutes for acids to cook the meat.   When ready to serve, remove from the refrigerator, sprinkle with the mint and cilantro and serve with pita or tortilla chips.  Enjoy! Store up to 2 days in the fridge.   Recipe provided by Jamie Wise

INGREDIENTS 1 limit razor clams chopped ½ cup olive oil 2 tbsp liquid smoke 2 tbsp Worcestershire sauce Lee and Perrins brand 2 tbsp lemon juice 2 tbsp toasted sesame oil 2 tbsp soy sauce 2 tbsp lemon pepper 1 tbsp seasoning salt 1 tbsp chile pepper 1 tbsp celery salt 1 tbsp garlic powder INSTRUCTIONS: Marinate all items in 1 gal zip-loc bag mixing well, let stand overnight in refrigerator. Fill pint or half pint jars with ½ tbsp olive oil an razor clam mixture, add pinch of salt before installing lid. Pressure cook 90 minutes at 11 psi at sea level. Add spice as desired to increase heat level preference. Consider extra chile powder, Tabasco Sause, or Cajun seasoning. ** you may use this recipe using whole clams, cook at 350 degrees for approx. 1 hr, draining and flipping regularly saving juice. Store clams in juice, in air tight container in refrigerator. Will keep for 2-3 weeks!Enjoy. SERVING: Dale's smoked razor clams are great right out of the jar as a healthy snack, or great with cheese and crackers.  One of our favorite things to do with them is to chop and mix into tuna fish along with mayo, pickles and jalapeños. 

Ingredients 2- 8oz cream cheese 8-10 oz chopped razor clams – gently cooked w/ lots of clam nector 1 tbsp Worcestershire sauce (Lea & Perrins) 1 tbsp lemon juice 1 tbsp garlic powder Salt to taste Touch of sugar (optional) 3-4 shots Tabasco InstructionsDice clams as desired. Sauté in microwave on power 8 for 1.5 – 2 minutes (do not overcook). Chill quickly (freezer for 5-10 minutes). Mix all ingredients and enjoy! Serve with potato chips, Wheat Thins or Triscuits.

Ingredients1 limit of clams (15)3 eggs1 cup of flour1 cup of cracker or Panko bread crumbsSalt and pepper to taste InstructionsRinse clams, drain, dip in flour, egg, and roll in cracker crumbs. Using high heat, fry in 1/4 inch oil in pan. Brown quickly for one minute or until brown per side. Take out and lay out on paper towels to absorb any grease, then serve.

If you’re anything like me, you enjoy cooking up some fresh seafood with that time-honored family recipe. Sometimes, however, you just want something to eat for dinner…and fast!  This is when that zip-lock baggie of razor clams you just discovered in the bottom of your freezer can really come in handy. Ingredients 1 can of your favorite (store-bought) clam chowder 1/2 cup chopped razor clams (frozen or thawed…doesn’t matter). Feel free to add more clams. There’s no such thing as too many clams in your clam chowder.   Instructions Follow instructions for heating your can of soup on the stove. While that is warming up, take that old frozen brick of clams and carefully cut off about a 1/2 cup of clams in small pieces and add to your soup. If you can’t cut through the clams using a knife, you can thaw them out in a bowl of warm water. Let me also mention that you don’t need to be afraid of a bag of clams that looks a little freezer-burned. You may end up discarding a couple pieces of clams that look particularly bad, but I’ve never noticed any “freezer-burn flavor” in any chowder that I have made with slightly freezer-burned clams. Don’t feel limited to just adding clams to your clam chowder. I’m all in favor of turning a simple store-bought can (or two) of clam chowder into a seafood extravaganza! Other ingredients to add: Shrimp (precooked) Fish (precooked) (Any leftover salmon, halibut or sturgeon in the fridge? Throw some in!) Muscles (precooked) Bacon (precooked)    Add some freshly ground pepper and a few drops of Tabasco Hot Sauce. Then cut a thick slice of a good loaf of bread and you have yourself a meal, fit for a king (or queen)!

Ingredients 20-30 razor clams, chopped 6-8 potatoes (Russet) 1 lb bacon ½ cup onion, diced ¼ cup chopped celery 1 large carrot, grated 2 tbsp garlic powder 1 can of chicken stock ½ gal of half and half ½ gal of whole milk 1 tbsp cornstarch DirectionsWash half of the potatoes and bake them in a preheated 350 degree oven for approximately 15 minutes, until they are slightly under-cooked. Remove from the oven and let cool. Peel, dice and set aside. Wash, peel and dice the remaining potatoes and add to a bowl with the onion, celery and carrot. Fry the bacon. Cut the cooked bacon into small pieces. Gently fry/sauté the mixture of diced potatoes, onion, celery and carrots using some of the grease from the bacon. Combine all prepared ingredients in a large stock pot and add the can of chicken stock, half and half, and the whole milk. Heat slowly. Bring to a slow boil and then reduce heat to a simmer for 45 minutes, stirring occasionally. To get desired consistency: To thicken, add 1 tbsp of cornstarch. To thin, add ¼ cup milk. Good stuff!