Number of Servings:  Varies Ingredients: 1 limit of razor clams (cut into small pieces) 1/2 cup oil 1 tablespoon Liquid smoke 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice 1 tablespoon seasoning salt 1 tablespoon chili powder 1 tablespoon celery salt 1 tablespoon garlic powder Directions: Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees F for 1 hour. Stir and drain frequently, saving juice. Store clams and juice in air-tight container. Will keep in refrigerator 2-3 weeks. Contributor:  Washington Department of Fish and Wildlife