Razor Clams Recipes

HOW TO COOK RAZOR CLAMS

Steps:

• Put the clams into the colander and rinse with cold water to remove obvious foreign objects.
• Put the colander of calms unto a sink and get boiling water ready.
• Pour boiling water over the clams until they pop open. Don't let them soak in the water.
• Cut off the tough part of the neck.
• Cut along the zipper to open the body.
• Remove the diggers, stomach and gills.

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.

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.

NORTHWEST PAN-FRIED RAZON CLAM RECIPE:

Steps:

• Crush the crackers with a rolling pin. Do not use a food processor which will spin the cracker too fine. Place the prepared crumbs in a shallow platter: set aside.
• In a shallow platter, beat the eggs together. Beat in the milk and Tabasco sauce: set aside.
• Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
• Tenderize clams by pounding with the textured side of a meat mallet - pay particular attention to the tough siphon end. NOTE: Be careful, as you want the clams to remain in one piece.
• Dip each clam in the egg mixture; drain off any excess. Then place each clam in the crumbs to coat. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes so the breading will set up.
• While the clams are resting, heat the vegetable oil in a heavy frying pan (cast-iron pan is ideal) over medium-high heat. Add the butter. Heat the oil (but not so hot as to smoke).
• Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin. If it is too cool, the clams will soak up oil and be greasy. If it is too hot, the clams will burn on the outside before the inside is cooked. Most foods are fried at 350 degrees F. To gauge the temperature, use a Cooking Thermometer or drop a cube of bread in the oil. If it turns golden brown in 1 minute, the oil is ready to fry in.
• When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
• Allow the oil to heat back up in between each round of cooking your clams.
• Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate, sprinkle with salt and pepper.
• Repeat until all clams are cooked and serve as soon as possible while warm. Serve with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.
• Makes 4 to 6 servings.
• Place the flour in a pie pan and season with salt and pepper. Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan.
• Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
• Tenderize clams by pounding with the textured side of a meat mallet - pay particular attention to the tough siphon end. NOTE: Be careful, as you want the clams to remain in one piece.
• Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes for the breading set up.
• While the clams are resting, heat the vegetable oil in a heavy frying pan cast-iron pan is ideal) over medium-high heat. Add the butter. Heat the oil (but not so hot as to smoke).
• When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
• Allow the oil to heat back up in between each round of cooking your clams.
• Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate. Repeat until all clams are cooked and serve as soon as possible while warm. Serve Pan-Fried Razor Clams with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.
• Makes 3 to 4 servings.

SAUTEED RAZOR CLAMS OVER LINGUINI

Steps:

• Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread.

RAZOR CLAMS WITH CHORIZO

Steps:

• Heat a large, deep frying pan or wide, shallow saucepan over a high heat.
• Thickly slice or roughly chop the chorizo and fry in a little olive oil for about 5 minutes.
• Add the butter and a dash more olive oil.
• Scrub the clams well in cold water.
• Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
• 5. Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
• Toss the clams in the butter, then let them fry for a couple of minutes until they start to open.
• Pour in the wine and let it bubble for a further minute.
• Then add the parsley and season with salt and pepper