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."
 
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Ready In:
1hr 45mins
Ingredients:
12
Serves:
4-6
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ingredients

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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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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I'm from Alaska, a Tlingit (prounounced "klingit") native American and Norwegian. I love food! If I could live on the ocean, I would. Fishing is where I find peace. My name is Darrell but my nephew calls me "Uncle Dobo" and these days many family members do, too. Someday I hope my sisters will have RecipeZaar accounts, too, so they can share their recipes with all our family members more easily. :) I'm good friends with <a href="http://www.recipezaar.com/member/39547">Julesong</a> and her husband <a href="http://www.recipezaar.com/member/39857">Steingrim</a>, and they're great cooks. They cook a lot more "ethnic" food than I'm used to - I'm more a meat and potatoes kind of guy - but I'm coming to like some of the food styles they eat a lot. My nephew, Julesong, and myself are collecting native Alaskan recipes these days, so you'll soon be seeing some of them appear in my list. Julesong types them up for us (and maintains my Zaar account for me). The ingredients will probably be unusual for most Americans, but I think it's important to collect the information about our Native Alaskan American heritage and share it with others. My nephew Jared collected some of them from family members while visiting Anchorage.
 
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