anyone smoked razor clams?

[go4abliss]

I already did oyster, but im wondering if anyone smoked any razors? i have some in the freezer and thought about it

 

[daveomak]

Nope.....  but I would give it a try.....  Best clam fritters I ever made were from razor clams.... Best eating clams in my book.... 

 

[babysmokologist]

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.

Gary
 

 

[go4abliss]

well I did a google search on "smoking razors", this is what i found out:

also just so that you know im going with the second one, i know the website and owner

http://wdfw.wa.gov/fishing/shellfish/razorclams/recipes.html

Smoked" Razor Clams

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.

　

http://www.piscatorialpursuits.com/forum/ubbthreads.php/topics/599191/Smoking_Razor_Clams.html

Here's what I use & everyone raves about em.

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.
  
   
  
   
  
  
   
  
   

  

 

[mike johnson]

I havent yet but I have some frozen that I would like to try.Thanks for the post.

 

[devildog89]

Been wanting to smoke razors for some time now, planning to get some this weekend so I hope to give it a try.

 

[oregon smoker]

You might try searching the seafood section here for more options. Leah as I recall has some posts for razors.

Keep on Smokin,

OS

 

[oregon smoker]

You might try searching the seafood section here for more options. Leah as I recall has some posts for razors.

Keep on Smokin,

OS

 

[devildog89]

Thanks, I am finding way too much that is making my hobby take up  more time, Wife is not thrilled. But she likes the end products.

 

[oregon smoker]

Everyone gets over it then you turn around and their helping....some times too much...:biggrin: