Go Back
Smoke the razor clams until they are dry and turn golden brown
Print Pin

Smoked Razor Clams

The cooking process will be lengthy. However, you will have a rewarding outcome after trying this recipe.
Course Appetizer, Main Course
Cuisine American, coastal areas, Seafood, Washington state
Keyword easy to prepare, Summer
Prep Time 10 hours
Cook Time 3 hours
Total Time 13 hours
Servings 4
Calories 162kcal

Equipment

  • 1 cold smoker
  • 1 smoking basket
  • 1 colander

Ingredients

  • 1 pound razor clams
  • 1 clove of garlic minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 lime, juice
  • 2 tbsp soy sauce
  • 1 tsp minced ginger
  • 1 tsp honey

Instructions

  • Wash the razor clams to eliminate sand and debris.
  • Soak the clams in cold, salted water for two to three hours.
  • Steam the clams and remove the meat. Then put it in a colander.
  • Rinse the meat to get rid of the remaining dirt.
  • Make the seasoning mixture.
  • Marinate the meat in the seasoning mixture overnight and place it in the refrigerator.
  • Dry the clams in the smoker at 140°F for one hour.
  • Continue to cold smoke for one to two hours.
  • The meat is ready to eat when it turns golden brown.

Notes

Nutrition Facts (per serving)
  • Calories: 162
  • Total Fat: 8.3 g
    • Saturated Fat: 1.2 g
  • Cholesterol: 39 mg
  • Sodium: 522 mg
  • Total Carbohydrate: 6.9 g
    • Dietary Fiber: 0.5 g
    • Total Sugars: 1.9 g
  • Protein: 15.2 g