Razor Clams With Kielbasa 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.

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 WITH KIELBASA

Steps:

• Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
• Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
• Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
• Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
• Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

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.

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