Recipe by Uncle Dobo
This is an easy way to get your clams smoke-flavored, if you can't actually smoke them. These are tasty served on toast bits, crackers, mixed with sour cream and mayo for dip, or even used as the basis for a smoked clam pasta dish. Based on a recipe from Betty Bennett and printed in The Anchorage Times.
Top Review by foodiebaker
I halved the recipe and cooked the mixture for 45 minutes at 375. It turned out very runny, though the clams were cooked perfectly. I enjoyed putting them on bread and crackers.
- 1 cup olive oil
- 3 tablespoons liquid smoke
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon celery salt
- 1⁄2-1 teaspoon brown sugar, to taste
- 1 teaspoon seasoning salt
- 2 cups cleaned and chopped razor clams
- 1⁄4 cup clam liquid
- 1⁄2 teaspoon paprika
Directions See How It's Made
- Preheat oven to 325 degrees F.
- In a bowl combine all the ingredients except for the paprika and stir well.
- Pour mixture info a shallow pan and sprinkle with paprika.
- Bake at 325 degrees F for 90 minutes.
- Serve immediately or cover and store in refrigerator until serving.
- Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.