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!
