BAKED CLAMS
Steps:
- Preheat oven to 350 degrees F.
- Place clams in a bucket of cold water with cornmeal and salt. Set aside.
- Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
- Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.
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.
FRIED RAZOR CLAMS
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Provided by SALMONSNAGGER
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g
RICH'S BROILED/BAKED RAZOR CLAMS
Steps:
- 1. Put the pan on the top oven rack under the HOT broiler. 2. Broil 3 minutes. Turn over. Broil 3 more minutes, and they're done. Avoid over-cooking or the clams get rubbery. The key is a HOT broiler or oven. You can do this in a HOT (500-degree) oven, without having to turn the clams over, but I'm not sure of the time. I prefer the broiler, thank you. Done right, the clams are fork tender. And with no grease or oil spatter and mess from a frying pan, you'll probably never want to fry a clam again!
RAZOR CLAMS OREGON STYLE
I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!
Provided by Martini Guy
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drizzle lime juice on clams, dip in buttermilk, dredge in Panko.
- Refrigerate about 10 minute to set breading.
- In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops.
- Salt and pepper clams to taste and saute until golden, about 1 minute on each side.
- Drain.
Nutrition Facts : Calories 351.9, Fat 36.8, SaturatedFat 16.9, Cholesterol 70.9, Sodium 20, Carbohydrate 3.4, Fiber 0.1, Sugar 0.5, Protein 4.1
BAKED RAZOR CLAMS
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 2 to 4 appetizer servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
- Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
- Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 3 grams, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams
PANKO-BREADED FRIED RAZOR CLAMS
I grew up on the West Coast where these tasty little treats are found. You can vary the amount of ingredients used in the recipe according to the number of clams you have, but be sure to use real Parmesan cheese and only panko crumbs, not regular bread crumbs. Pound the necks with a meat tenderizer, or deep fry them, if desired. These are delicious!!!
Provided by Danielle Harbold
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 2h20m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 60 g, Cholesterol 158.8 mg, Fat 10 g, Fiber 1.2 g, Protein 25.8 g, SaturatedFat 3 g, Sodium 373.3 mg, Sugar 0.5 g
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