Recipe for Canned Smoked Razor Clams

 

Brine Mixture -


1/2 cup non-iodized salt

1/4 cup granulated sugar

4 cups water

Collect at least two limits of razor clams, Blanch (boil in water for 2-3 minutes), just long enough to separate from the shell. Clean the clams per your preferred method making sure to remove all sand and dark organic material.

 

Place clams in brine mixture for 3 to 4 hours, then rinse this mixture off before smoking.

 

Place on smoker with either a plastic or metal wire mesh rack and smoke for 1/2 to 1 hour (just long enough to get a good amount of smoke on them, but not long enough to cook).

Pack into 1/2 pint mason jars, fill jar to a 1/2 inch from the top with olive oil and a 1/2 tablespoon of white vinegar.  Pressure cook at 10-12 pounds of pressure for 60 minutes.

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