Stuffed Razor Clams With Alaskan King Crab Rice Filling And Panko Crusted Razor Clam Strips On Cabbage Slaw Recipes

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RAZOR CLAM SALAD: GOI SO MONG TAY

Provided by Food Network

Time 8m

Yield 4 servings

Number Of Ingredients 21



Razor Clam Salad: Goi So Mong Tay image

Steps:

  • Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture.
  • Remove the clams from its shell then place in a large mixing bowl discarding the shells. Add pickled vegetables, onion, perilla leaves, mint leaves, Vietnamese mint leaves, coriander, basil, fried shallots, fried garlic chips, garlic oil, and dipping fish sauce. Mix well, transfer to a plate and garnish with crushed peanuts and sliced chile.
  • Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

8 ounces razor clams
1 cup pickled vegetables
1/2 small onion, finely sliced
5 fresh perilla leaves, sliced* (See Cook's Note)
5 fresh mint leaves, sliced
5 fresh Vietnamese mint leaves, sliced*
5 fresh sawtooth coriander leaves, sliced*
5 fresh Asian basil leaves, sliced*
1 teaspoon fried red Asian shallots*
1 teaspoon fried garlic chips
2 teaspoons garlic oil
3 tablespoons dipping fish sauce, recipe follows
1 tablespoon crushed roasted peanuts
1 chile, sliced for garnish
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice

RAZOR CLAMS WITH FERMENTED BLACK BEANS AND HOLY BASIL PASTE

Provided by Food Network

Categories     main-dish

Time 40m

Number Of Ingredients 24



Razor Clams with Fermented Black Beans and Holy Basil Paste image

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.

2 teaspoons ginger, minced
2 teaspoon garlic, minced
2 tablespoons olive oil
14 razor clams
2 tablespoons cilantro, chopped
4 tablespoon scallions
8 Kafir lime leaves
10 Thai Basil leaves
4 tablespoons fermented black beans
4 tablespoons Sherry vinegar
8 ounces chicken stock
2 tablespoons holy basil paste (recipe follows)
6 tablespoons tomato concasse
Juice of 1/2 lemon, plus wedges for garnish
3 tablespoons butter
Salt and pepper
2 cups hoisin sauce
1/2 cup red curry paste
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 cup basil leaves
1 cup fermented black beans
1 cup cilantro
1/4 cup lemon juice

ALASKAN KING CRAB TEMPURA

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h10m

Yield about 2 dozen appetizers

Number Of Ingredients 21



Alaskan King Crab Tempura image

Steps:

  • Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes. Remove and let cool until easy to handle.
  • While the crab is cooling, make the sauce. Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, chile, and ginger root in a small saucepan over medium heat and let reduce by half. Remove from heat and whisk in honey.
  • Break crab meat from the shell.
  • To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper.
  • Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods. Dip each piece of crab in the batter, and add the to deep-fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.

2 cups apple cider vinegar
1 tablespoon whole coriander
1 tablespoon mustard seed
3 dried chiles
1 tablespoon whole black peppercorns
1 tablespoon salt
12 king crab legs
1 1/2 cups fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup teriyaki sauce
1 tablespoon rice vinegar
1 tablespoon tomato paste
1 chile pepper, stem and seeds removed and minced (use gloves when handling)
1 tablespoon fresh ginger root (from about a 1 1/2-inch piece), peeled and minced
1/4 cup honey
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 1/2 teaspoons baking powder
12 ounces cold seltzer
Salt and freshly ground black pepper
1 liter canola oil (approximately, as needed for deep-frying)

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



Panko-Breaded Fried Razor Clams image

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

6 razor clams, cleaned and dried
2 eggs
1 cup all-purpose flour
salt to taste
black pepper to taste
garlic powder to taste
1 cup panko (Japanese bread crumbs)
¼ cup shredded Parmesan cheese
⅓ cup vegetable oil for frying

SWEET AND SPICY RAZOR CLAMS

Provided by Florence Fabricant

Categories     easy, quick, appetizer

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 14



Sweet and Spicy Razor Clams image

Steps:

  • Pour oil in a small saucepan over medium-high heat. When hot, lightly brown a piece of shallot, add the rest and fry until golden brown. Drain shallots, place on paper towel and season with salt. Set aside. Pour oil from pan through a strainer into a large sauté pan. Add garlic and sauté on medium until golden. Add clams and wine; after a minute, turn clams. Cover and steam until clams open, about 5 minutes. Transfer clams to soup plates, draining juices back into pan.
  • Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan. Season to taste with salt and pepper. Adjust sriracha as desired. Bring to a simmer and pour over clams. Scatter scallions and fried shallots on top. Serve with crusty bread.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 800 milligrams, Sugar 7 grams, TransFat 0 grams

1/4 cup soy or peanut oil
1 large shallot, sliced thin
Kosher salt
4 cloves garlic, slivered
24 razor clams, 1 1/2 to 2 pounds, rinsed and scrubbed
3/4 cup dry white wine
2 tablespoons sesame oil
Juice of 4 limes
2 tablespoons honey
1 1/2 tablespoons sriracha sauce, more to taste
1 tablespoon sesame seeds
Black pepper
2 scallions, sliced thin
Crusty bread for serving

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