Razor Clams Seared With Brown Butter 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.

NORTHWEST FRIED RAZOR CLAM FILLETS

Steps:

• Beat eggs, hot pepper sauce, salt, and pepper together in a bowl. Mix together the panko and tarragon in a second bowl. Place the flour in a third bowl. Dip a razor clam into the egg, then into the flour, then back into the egg, then press the clam into the panko. Gently toss between your hands so any breading that hasn't stuck can fall away. Place the breaded clams onto a plate while breading the rest; do not stack.
• Heat butter 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. Serve immediately.

SEARED CLAMS WITH BROWN BUTTER

Steps:

• Heat butter in a saucepan, over medium heat, until it turns brown and is fragrant; remove from heat, stir in juice from one lemon, and set aside.
• Heat a large griddle, or cast iron skillet, over high heat; once very hot, coat with olive oil and place clams, hinge side down, if possible, on griddle or skillet.
• Cook until they open, about 5 minutes; turn over and cook until the meat just starts to brown ( cook in batches, if necessary).
• Transfer clams to a serving platter.
• Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.

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 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.

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