- 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
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!
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.