Fried Razor Clams Or Steamers Recipes

PANKO-BREADED FRIED RAZOR CLAMS

Steps:

• Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
• Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
• Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.

SWEET AND SPICY RAZOR CLAMS

Steps:

• Pour oil in a small saucepan over medium-high heat. When hot, lightly brown a piece of shallot, add the rest and fry until golden brown. Drain shallots, place on paper towel and season with salt. Set aside. Pour oil from pan through a strainer into a large sauté pan. Add garlic and sauté on medium until golden. Add clams and wine; after a minute, turn clams. Cover and steam until clams open, about 5 minutes. Transfer clams to soup plates, draining juices back into pan.
• Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan. Season to taste with salt and pepper. Adjust sriracha as desired. Bring to a simmer and pour over clams. Scatter scallions and fried shallots on top. Serve with crusty bread.

FRIED RAZOR CLAMS (OR STEAMERS)

Steps:

• In a large bowl, dissolve 1 cup of salt in 3 quarts water. Add the clams. Sprinkle 2 tablespoons cornmeal over water. Soak for at least 1 hour.
• Rinse the clams thoroughly, then shuck and clean them. (For help, go to www.razorclams.com.) Slice the clams into 1-inch pieces. (For steamers, pierce the bellies to prevent them from popping when fried.)
• In a deep pan, heat oil to 360 degrees. Strain the reserved clam juice, then combine with the milk and cayenne. Add the clams to this mixture.
• In a bowl combine the flour, remaining cornmeal and 2 teaspoons salt. Dredge clams in the flour. Shake off excess flour and deep-fry for about 1 minute. As soon as the sound of the frying quickly lowers, remove the clams to a paper-towel-lined plate. Season with salt. Serve with tartar sauce.

FRIED RAZOR CLAMS

Steps:

• Heat the oil in a large skillet over medium heat.
• In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
• Fry clams in the hot oil until golden brown. Do not over cook.

RAZOR CLAMS SEARED WITH BROWN BUTTER

Steps:

• Put butter in a saucepan and cook over medium heat until it smells fragrant and turns nut-brown. Remove from heat. Stir in lemon juice and set aside.
• Put a large griddle or cast-iron skillet over high heat. When very hot, slick with olive oil. Place clams, hinge-side down if possible, on pan. Cook about 5 minutes, until clams open. Turn clams over and cook until the meat just starts to brown. You may need to do this in two shifts, or in two pans. Transfer clams to serving platter. Reheat butter, stir in chives and pepper and spoon over clams.

OVEN FRIED RAZOR CLAMS

Steps:

• 1. Preheat broiler. Take one limit (15) cleaned razor clams,bodies and diggers. Dip in egg wash, dredge through fine Ritz cracker crumbs and place in single layer on cookie sheet. Drizzle melted butter generously on clams. Broil 1 1/2 minute and turn, broil 1 1/2 minute on other side. Cook bodies and diggers in serparate batches for even cooking. Serve with your favorite tartar or seafood sauce.