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 sauce
1 tbsp toasted sesame oil
2 tbsp Old Bay Seasoning
1 tbsp Kinders Wood Fired Garlic Seasoning
1 tbsp garlic salt
2 tbsp smoked paprika
2 tbsp lime juice
1 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!