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
RAZOR CLAMS WITH SMOKED PAPRIKA BUTTER AND HOMINY
Provided by Gabrielle Hamilton
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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
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
SEARED CLAMS WITH BROWN BUTTER
This recipe is good for and small clam, such as razor clams or littleneck clams. It makes a delicious appetizer as well.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 24 clams, 3-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 309.3, Fat 24.2, SaturatedFat 14.8, Cholesterol 95.9, Sodium 900.4, Carbohydrate 6, Fiber 0.6, Sugar 0.5, Protein 17.5
RAZOR CLAMS SEARED WITH BROWN BUTTER
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 11 grams, Sodium 660 milligrams, Sugar 0 grams, TransFat 1 gram
RAZOR CLAMS WITH FERMENTED BLACK BEANS AND HOLY BASIL PASTE
Steps:
- Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
- Combine ingredients in a blender and puree.
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.
BEST BROILED RAZOR CLAMS
These turn out perfect without the mess of frying on top of the stove. Our family loves razor clams and I love this method of cooking them without all the mess. Plus they are all done at the same time and nobody has to wait for next batch out of frying pan.
Provided by Donna Liner
Categories Seafood
Time 50m
Number Of Ingredients 8
Steps:
- 1. Combine crackers, panko, lemon pepper and garlic in a breading pan.
- 2. Beat the eggs and water to make the eggs wash and place in another breading pan.
- 3. Place a wire rack that has been spray with cooking spray on large cookie sheet.
- 4. Dip clams in egg wash and then in the breading and place on rack close together but not touching until the sheet if full. May have to do two rack depending of the size of the razor clams. Set in the fridge for 30 minutes so the breading has a chance to set.
- 5. Start broiler .
- 6. Melt the butter and bring clams out of the fridge and bush liberally with the melted butter.
- 7. Place under broiler for 2-3 minutes until lightly browned. Turn, repeat and ENJOY !
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!
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