Razor Clams With Smoked Paprika Butter And Hominy Recipes

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EASY SMOKE FLAVORED RAZOR CLAMS



Easy Smoke Flavored Razor Clams image

This is an easy way to get your clams smoke-flavored, if you can't actually smoke them. These are tasty served on toast bits, crackers, mixed with sour cream and mayo for dip, or even used as the basis for a smoked clam pasta dish. Based on a recipe from Betty Bennett and printed in The Anchorage Times.

Provided by Uncle Dobo

Categories     Thanksgiving

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup olive oil
3 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon celery salt
1/2-1 teaspoon brown sugar, to taste
1 teaspoon seasoning salt
2 cups cleaned and chopped razor clams
1/4 cup clam liquid
1/2 teaspoon paprika

Steps:

  • Preheat oven to 325 degrees F.
  • In a bowl combine all the ingredients except for the paprika and stir well.
  • Pour mixture info a shallow pan and sprinkle with paprika.
  • Bake at 325 degrees F for 90 minutes.
  • Serve immediately or cover and store in refrigerator until serving.
  • Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.

Nutrition Facts : Calories 576.2, Fat 55.2, SaturatedFat 7.6, Cholesterol 38.6, Sodium 155.1, Carbohydrate 6.8, Fiber 0.4, Sugar 1.8, Protein 14.8

RAZOR CLAMS WITH SMOKED PAPRIKA BUTTER AND HOMINY



Razor Clams With Smoked Paprika Butter And Hominy image

Provided by Gabrielle Hamilton

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup sea salt
1/4 cup cornmeal
24 razor clams
1/2 pound butter (2 sticks), soft but cool
1/4 cup Spanish smoked paprika (see note)
1/4 cup paprika
2 teaspoons coarse salt
2 cups dry white wine
1 1/3 cups canned hominy, drained
6 tablespoons fino sherry
1/2 cup chopped parsley

Steps:

  • In a deep bowl, combine 1 gallon water with sea salt and cornmeal. Add clams, and soak for 2 hours. Rinse thoroughly.
  • While clams soak, prepare paprika butter: In a mixer fitted with a paddle, cream butter. Add paprikas and coarse salt; mix thoroughly. Transfer to a sheet of plastic wrap. Shape into a log; chill until needed.
  • Heat a large saute pan over high heat until very hot. Add clams, and pour wine on top. Cover, and cook until clams stop hissing (shells will be slightly open) and are just cooked through, 2 to 3 minutes. Transfer clams to a plate, cover and keep warm.
  • Return pan to stove; reduce liquid by half. Add hominy and keep boiling, swirling to coat hominy, until liquid turns syrupy. Swirl in cold paprika butter a tablespoon at a time; sauce will thicken. Sprinkle in sherry.
  • Place 6 clams on each serving plate. Pour hominy sauce over clams, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 16 grams, Carbohydrate 32 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 30 grams, Sodium 848 milligrams, Sugar 4 grams, TransFat 2 grams

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