Easy Smoke Flavored Razor Clams Recipes

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.

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.

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.

Steps:

• You will find a package of smoked turkey neck bones in the freezer section for about $2-3.
• Soak pinto beans overnight. Drain and rinse again.
• Pour drained beans into a 4-5 quart pot
• Add smoked turkey neck bones (or 2 smoked ham hocks)
• Cover with water that is 1-1/2 to 2 inches over the beans and neck bones bones or hocks.
• Bring to boil and then reduce heat to low and cover.
• Cook for about 5 hours until the beans are tender and the water is a kind of gravy.
• Check every hour or so to make sure that the water level is at least 1 inch higher than the beans.
• Remove from heat and remove neck bones or hocks.
• Serve with bread or rolls to dip into the gravy water.
• NOTE: This does very well cooking all day in a crock pot set on low in the morning.
• And the beans only taste better the next day and the next and the next.

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.

Steps:

• Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
• Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
• Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.