How to Can up some Smoked Razor Clams!

[ICEMAN]

So you are looking at some extra razor clams in your freezer that didn't get eaten this year. You are wondering what the heck to do with them...! How about turning them into a treat you can break out at camp and share with friends?

Smoked Razor Clams.....heres how;

You will need, clams, olive oil, salt, liquid smoke and canning supplies. For this run, I used pint sized jars which pack in 10 to 13 clams each jar. Diggers set aside for a digger feed at deer camp later....

1. Rinse clams well, no sand, pack tight in jars.
2. 1/2 teaspoon salt
3. 2 tablespoons olive oil
4. 2 teaspoons liquid smoke
5. Be sure to wipe your jar tops prior to canning.
6. Can at 10lbs for 90 minutes.

To serve later, I drain the oil, pour the clams on a plate and cut into chunks for the boys. Serve with beer and crackers. Enjoy.


If you don't know how to pressure can, get a book and learn.

[MagKarl]

Nice!  My uncle tried to smoke a batch in the Little Chief....Wow, gooey clam bacon.  Your method looks like a winner to me.

[billythekidrock]

That's the way.....uh huh, uh huh...  lol

I do the same, minus liquid smoke, only because I don't know what I may want to make. Normally I will open the razor clams, mince them and make a dip.

Here is my fav recipe for clam dip. It is fast, easy and can be made right in camp.

Title: Garlicky Clam Dip
  Categories: Appetizers
       Yield: 8 servings
 
       8 oz Cream cheese
     1/2 ts Salt
     1/2 tb Garlic
            Fresh ground pepper (dash)
       7 oz Clams; drained and minced
     1/4 c  Clam broth
   1 1/2 ts Worcestershire
       2 ts Lemon juice
 
   Using garlic press, squeeze pulp and juice into softened cheese.
   Cream with a spoon until smooth.  Gradually add the remaining
   ingredients, blending until smooth.  For thinner dip, add more clam
   broth. Serve with crackers, chips or veggies.

[Thenewguy]

YUM!

[ICEMAN]

Clam dig next weekend guys....go get em!

[NRA4LIFE]

I'll be on the beach!  Canner will be going steady the day after. I have found canning them is by far the best way to store/preserve them.  They are sooooo tender.  I do half with liquid smoke and half plain.

[bow4elk]

Cool!  I've got two limits vacuum packed in the freezer from last year.  And I LOVE smoked oysters and clams.  As I kid I used to use my allowance to buy cans of them at the grocery store instead of candy.  Not much has changed!

[Special T]

My mouth is watering like hell! ugh! bring the surf and turf!

[ICEMAN]

I canned up six jars from the last dig. Another dig in a few weeks?  Hmmmmmm.....

On this last batch, I saved out all the diggers and froze them separate for frying up later at Deer Camp on Seafood Night...

[robb92]

That looks so good!!!!

[DOUBLELUNG]

Ice, what's a digger?

[NRA4LIFE]

The digger is the opposite end from the syphon.  The siphon is the tough part that hangs out.  The digger is where the stomach is and the crystalline style is located also.  It's the tender part of the clam, best for frying.

[MuleySniper]

Looks good! AND easy! Huh, never knew it was that simple to achieve smoked clams and oysters. I'll have to try that sometime.
MS

[DOUBLELUNG]

The digger is the opposite end from the syphon.  The siphon is the tough part that hangs out.  The digger is where the stomach is and the crystalline style is located also.  It's the tender part of the clam, best for frying.

Thanks!

[ICEMAN]

Bump for Hornseeker...