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Easy Smoke Flavored Razor Clams

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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Uncle Dobo
Contributor
@Uncle Dobo
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"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."
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  1. 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.
    Reply
  2. 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.
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