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Old 11-21-2019, 06:19 AM   #1
Soulakala
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Default Smoked Canned Razor Clam

Getting close to holidays and today is our annual canning of smoked razor clams. The clams have been accumulating in the freezer for just this as they make the best clam dip you will ever want - no kidding. Wife also makes clam chowder using a jar including the liquid along with little neck clams. Just thought I would share a holiday yummy.


You will need, clams, olive oil, salt, liquid smoke and canning supplies. For this run, I used half pint sized jars which pack in 5 to 7 clams each jar.

1. Rinse clams well, no sand, pack tight in jars. We now hand chop the clams or you could process in a food processor. Chop the necks fine as they will remain tough.
2. 1/4 teaspoon salt
3. 1 tablespoons olive oil
4. 1 teaspoons liquid smoke or less to taste
5. Be sure to wipe your jar tops prior to canning.
6. Can at 10lbs for 90 minutes.

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Old 11-21-2019, 08:44 AM   #2
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Default Re: Smoked Canned Razor Clam

I did this with a batch from this spring. Was really surprised it made such a good clam dip. Much more clamming tasting than I expected from razors, good stuff.
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Old 11-21-2019, 11:09 AM   #3
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Default Re: Smoked Canned Razor Clam

Here's part of the batch heading for the pressure cooker. Wife said for all the work she put into these, she is hiding the batch from the kids and grandkids.
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Old 11-21-2019, 11:14 AM   #4
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Default Re: Smoked Canned Razor Clam

If you run out of hiding places, I’ll take some.
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Old 11-21-2019, 11:57 AM   #5
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I would have never thought of this. Thank you for sharing!
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Old 11-21-2019, 06:09 PM   #6
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Default Re: Smoked Canned Razor Clam

I am assuming that amount of ingredients is per half pint jar? I am anxious to try it THANKS!
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Old 11-22-2019, 06:33 AM   #7
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Default Re: Smoked Canned Razor Clam

Quote:
Originally Posted by gulfstream View Post
I am assuming that amount of ingredients is per half pint jar? I am anxious to try it THANKS!

Yep we use the regular lid 1/2 pint jars. We had and I mean had two jars left from our canning last year that we found stashed in our smoked canned salmon. So the urge was too much one of those last years jars became dip. Dang it was better than before, nothing like store clam dip. Some people save the clam necks whole and do them separate using them like jerky to go with a cold brew.
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Old 11-22-2019, 07:11 PM   #8
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Thanks!
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Old 11-24-2019, 10:13 AM   #9
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Default Re: Smoked Canned Razor Clam

Thanks for posting this. I will have to give it a try.

Whats the best clam dip recipe to use these in?

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Old 11-24-2019, 01:07 PM   #10
Tony Micelli
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Default Re: Smoked Canned Razor Clam

I just made a test batch of smoked/canned razor last week.

Here’s what I did:

I separate the diggers and package them separately to be fried for po-boy samiches.
I kept the siphon and wings whole. Figured I could chop them up later.
I brined them for 1 hour using 2/3 cup brown/white sugar mix, 1/3 cup salt, 1/2 tsp powdered ginger, 1 tsp powdered garlic, 1 tsp cayenne.

Rinsed, dried with a fan, and put in my smoker for 1 1/2 hours using my Amazin Tube for pure, cold smoke.

I packed 3 clams in each half pint jar with a tablespoon of olive oil. (I’ll do 5-6 next time).

Pressure canned for 60 min at 11 pounds (per OSU Extension).

They came out so good and oddly tender that we haven’t eaten them any other way than whole, right out of the jars now.

Going to dig hard this week and hope to have a few more limits to make for gifting.


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Old 11-24-2019, 02:06 PM   #11
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Default Re: Smoked Canned Razor Clam

I tried smoking a batch in the Bradley two years ago and after canning with liquid smoke I couldn't tell a taste difference when used in clam dip and clam chowder. But out of the jar as whole clams the Bradley smoked was taste. Since we chop ours the liquid smoke was less mess. Wife also breads whole clams then freezes these between layers of wax paper hamburger patties sheets then after frozen vacuum packs them.



Lots of clam digging days coming up starting next week. I hope the weather stays decent and we don't have big swells to watch for on the beach.
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Old 11-24-2019, 05:35 PM   #12
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Default Re: Smoked Canned Razor Clam

We started canning clams last year with the liquid smoke. Fantastic! I chop our clams into thumb nail size pieces. These are great on a Ritz with a small slice of cheese. I love my breaded fried Razors, but now I have an excellent alternative. Eventually I'll try some smoked clams in chowder.
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Old 11-25-2019, 07:29 PM   #13
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Default Re: Smoked Canned Razor Clam

Quote:
Originally Posted by Tony Micelli View Post
I just made a test batch of smoked/canned razor last week.

Here’s what I did:

I separate the diggers and package them separately to be fried for po-boy samiches.
I kept the siphon and wings whole. Figured I could chop them up later.
I brined them for 1 hour using 2/3 cup brown/white sugar mix, 1/3 cup salt, 1/2 tsp powdered ginger, 1 tsp powdered garlic, 1 tsp cayenne.

Rinsed, dried with a fan, and put in my smoker for 1 1/2 hours using my Amazin Tube for pure, cold smoke.

I packed 3 clams in each half pint jar with a tablespoon of olive oil. (I’ll do 5-6 next time).

Pressure canned for 60 min at 11 pounds (per OSU Extension).

They came out so good and oddly tender that we haven’t eaten them any other way than whole, right out of the jars now.

Going to dig hard this week and hope to have a few more limits to make for gifting.


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That sounds good
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Old 11-26-2019, 06:43 AM   #14
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Default Re: Smoked Canned Razor Clam

Our daughter made some dip with the first jar we gave her. They had their friends over with the resulting comment, "dad that smoked clam is like culinary gold".
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Old 11-26-2019, 09:08 AM   #15
columbialiprip
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Default Re: Smoked Canned Razor Clam

Will have to try them this way! How about your clam dip recipe's?
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Old 11-26-2019, 09:28 AM   #16
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Default Re: Smoked Canned Razor Clam

Simple but I'm sure you can improve on it.


1/2 pint of smoked clams use liquid to thin the batch to taste
1 tbs of finely grated onion
2x 8oz packages of cream cheese
8 oz of sour cream
1/2 to 1 tsp of "Slap Your Mama" seasoning or not depending taste.
salt and pepper to taste, we don't use much salt at the clams are salty and pepper lightly as the Louisiana seasoning is peppery.

Let it set overnight and adjust if any is left
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Old 11-26-2019, 02:00 PM   #17
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Default Re: Smoked Canned Razor Clam

My clam dip is similar to soulakalas but I use one package cream cheese and 1/2 cup light mayo. Season to taste, dried tomato flakes go great in most dips like this also.
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Old 12-08-2019, 09:36 PM   #18
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Default Re: Smoked Canned Razor Clam

Awesome recipe!
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Old 12-08-2019, 10:41 PM   #19
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Default Re: Smoked Canned Razor Clam

I want to learn how to can SOOOO bad. I think we'd have fun with it once we knew the process.
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Old 12-09-2019, 07:38 AM   #20
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Default Re: Smoked Canned Razor Clam

You will find that canning is so very easy. Just like Tony says 60 minutes at 11 lbs. or like I do 11lbs at 60 minutes. Follow the canning book but there are some changes. I don't bake my tuna before canning. Not sure if anyone does.
Soon you will find yourself on your way to tomatoes, salsa, green beans, pickles, jams and jelly's. A whole new world is out there.
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Last edited by Kingkiller; 12-09-2019 at 07:40 AM.
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Old 12-10-2019, 06:56 AM   #21
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Default Smoked Canned Razor Clam

Quote:
Originally Posted by Bombadillo View Post
I want to learn how to can SOOOO bad. I think we'd have fun with it once we knew the process.


It is super simple to can tuna. I recommend you get a weighted canner vs gauge. With a gauge you have to monitor the pressure and until you get it dialed in there is the risk if pressure drops at any point in the 100 minutes then you have to restart the process.


https://extension.oregonstate.edu/si...afactsheet.pdf

OSU also run some canning classes around the state

https://extension.oregonstate.edu/food/preservation


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