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Smoked Razor Clams

Number of Servings:  Varies


1 limit of razor clams (cut into small pieces)
1/2 cup oil
1 tablespoon Liquid smoke
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon seasoning salt
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon garlic powder


Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees F for 1 hour. Stir and drain frequently, saving juice. Store clams and juice in air-tight container. Will keep in refrigerator 2-3 weeks.

Contributor:  Washington Department of Fish and Wildlife