I want to try and smoke some razor clams, then can then in some oil?? Anyone ever done this before and want to share there process??

I just got done canning 24 half pints last night.I used the recipe on the WDFW site for canned smoked razor clams.They really taste good but are not really smoked as the liquid smoke was used in the recipe.Try it you'll like it,I've been using it now for a few years.Good luck,
STRIKE ZONE

P.S. I leave the seasoning salt out of the brine as it was a little salty the first time I did it.The celery salt was enough for this guy.

If you use a smokehouse only smoke them for a couple of hours, with as little heat as possible. The canning process cooks the clams and they will get tough and burnt if you cook them too much in the smoker.

I tried smoking clams but could never keep them lit.

Here's what I use & everyone raves about em.

2/3 cup brown sugar
1/3 cup non iodized or sea salt
1/4 tsp ground ginger- potent stuff don't use too much
1/2 tsp ground cayan pepper- I like zesty with a tad more
1/2 tsp ground garlic
Enough dry brine for about 2 limits
Lay out clams on cookie sheet cover with brine for 1-2 hours
I just use bodies but whole clam could be smoked.
Cut off neck & leave about 1 inch to skewer thru.
It's the tough part & hangs on better.
Maybe 6-8 clams on each skewer & thread thru smoker racks to hang.
Maybe 1-2 hours in smoker depending on temp. Not more or they get overcooked.

Hey Rick....
Use two of the oversized Rizla papers. They work well for clams and other things, umm, so I've heard.

Or use a crack torch to get it lit.Good luck,
STRIKE ZONE