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I had the very same question. I live on the Olympic Peninsula and have plenty of access to Razor Clams. If any is smoking Razors, please let us know the specifics and outcome.
1 limit of razor clams (cut into small pieces)
1/2 C. oil
1 tbsp. Liquid smoke
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 tbsp. seasoning salt
1 tbsp. chili powder
1 tbsp. celery salt
1 tbsp. garlic powder
Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees for 1 hour. Stir and drain frequently, saving juice. Store clams and juice in air-tight container. Will keep in refrigerator 2-3 weeks.
2/3 cup brown sugar
1/3 cup non iodized or sea salt
1/4 tsp ground ginger- potent stuff don't use too much
1/2 tsp ground cayan pepper- I like zesty with a tad more
1/2 tsp ground garlic
Enough dry brine for about 2 limits
Lay out clams on cookie sheet cover with brine for 1-2 hours
I just use bodies but whole clam could be smoked.
Cut off neck & leave about 1 inch to skewer thru.
It's the tough part & hangs on better.
Maybe 6-8 clams on each skewer & thread thru smoker racks to hang.
Maybe 1-2 hours in smoker depending on temp. Not more or they get overcooked
[h2]http://www.ehow.com/how_8778586_smoke-razor-clams.html[/h2] Fill a 1-gallon food-storage container with 24 razor clams and cover with 2 inches of cold water. Purge the clams for 24 hours, refreshing the water every six hours, to remove sediment and other debris from the shells.
Soak 1 cup of wood chips in water for one hour. Fill the charcoal tray of the grill with 20 charcoal briquettes and light them.
Drain the wood chips and place them on the charcoal. Close the lid and allow the temperature to reach 200 degrees Fahrenheit. Arrange the clams on the grill in an even layer and cover. Smoke the clams for 15 minutes. Remove and discard any whose shell didn't open.