Oven Smoked Clams

 

25 – 35 cleaned razor clams

1 C. oil

3 T. Liquid Smoke

2 T. Worcestershire

2 T. Lemon Juice

1 tsp. Accent

1 tsp. Celery Salt

1 tsp. Garlic Powder

1 tsp. Chili Powder

Paprika

 

Cut clams into bite sized pieces. Sprinkle generously with paprika. Mix remaining ingrediens together and pour over clams. Bake in a sheet cake pan at 350 degrees for 1 hour, stirring frequently. Will keep in fridge several weeks or can be canned in half pints.