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SMOKED RAZOR CLAMS

Put 1 pound BROWN sugar and 2 cups salt in a clean 5 gallon bucket. Add a small amount of hot water to dissolve sugar and salt.

Add cold water to the bucket until it is 2/3 full. Add clams. Soak in the brine for 45 minutes.

Take out and pat dry. Let air dry for 45 minutes.

Smoke for 1/2 hour in smoker ( 1 pan full chips ).

Pack clams in small canning jars. Pressure can for 30 minutes at 15 pounds pressure.

NOTE: This recipe is for about 100 to 150 clams. Adjust brine accordingly.
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