Razor Clam Ceviche Recipes

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RAZOR CLAM CEVICHE



Razor Clam Ceviche image

In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be great in ceviches, as here. A shopping tip for razor clams: the thinner the better. Though the shells usually gape a bit, they should nearly close when touched. Razor clams are much more perishable than hard clams, but their shelf life can be extended by steaming them for use in salads later. Shaunna Sargent, the chef at Corsino restaurant in Manhattan, is among the chefs who froze the clams for a few hours to make the meat easier to remove and more tender. Regardless of whether they are raw or frozen, a paring knife is all that is needed to shuck them. Be sure to scrub the shells first in running water to remove any sand or grit.

Provided by Florence Fabricant

Categories     easy, appetizer

Time 20m

Yield 4 appetizer servings, or 24 canapés

Number Of Ingredients 7

1 pound razor clams, rinsed and scrubbed
1 pink grapefruit, peeled, segmented, juice reserved
1 teaspoon pink peppercorns
12 fresh mint leaves, slivered
1 tablespoon extra virgin olive oil
Salt
Round tortilla chips

Steps:

  • Use a paring knife to gently pry apart clam shells and then cut meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Cut meat into half-inch pieces. Place in a bowl. Dice grapefruit segments and add them to the bowl with reserved juice, pink peppercorns, mint and olive oil. Fold together and refrigerate 3 hours.
  • Season clam mixture with salt to taste. Serve in appetizer portions with chips, or drain well and pile onto chips to make canapés.

FRIED RAZOR CLAMS



Fried Razor Clams image

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

½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

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

CHERRYSTONE CLAM CEVICHE



Cherrystone Clam Ceviche image

Provided by Molly O'Neill

Categories     appetizer

Time 20m

Yield Four servings

Number Of Ingredients 7

12 very fresh cherrystone clams
6 tablespoons fresh lime juice
2 jalapeno peppers, stemmed, seeded and minced
1/2 medium red onion, peeled and diced small
1 ripe tomato, seeded and diced small, optional
2 tablespoons chopped cilantro
Freshly ground black pepper to taste

Steps:

  • Shuck clams into a bowl with their juice. Save 16 of the best half shells, scrape them clean and refrigerate. Remove the clams from their juice and check for shell fragments. Cut into small pieces and place in bowl. Strain half of the juice over the clams, discard the rest.
  • Add lime juice, jalapenos, onion, tomato, if using, and cilantro. Season with black pepper. Refrigerate overnight. Spoon the ceviche into the clam shells and serve on crushed ice.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 263 milligrams, Sugar 1 gram, TransFat 0 grams

CLAM CEVICHE



Clam Ceviche image

Make and share this Clam Ceviche recipe from Food.com.

Provided by threeovens

Categories     < 4 Hours

Time 3h

Yield 24 canapes, 4 serving(s)

Number Of Ingredients 7

1 lb razor clams or 1 lb littleneck clams
1 pink grapefruit, peeled and segmented juices reserved
1 teaspoon pink peppercorns
12 fresh mint leaves, slivered
1 tablespoon extra virgin olive oil
kosher salt
tortilla chips, for serving (round)

Steps:

  • Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
  • Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
  • Cover, and refrigerate 3 hours.
  • After marinating, season the clam mixture with salt to taste.
  • Serve with tortilla chips or drain well and serve piled on individual chips like a canape.

Nutrition Facts : Calories 153.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 34, Sodium 682.2, Carbohydrate 10.6, Fiber 1, Sugar 4.2, Protein 17.1

RAZOR CLAMS OREGON STYLE



Razor Clams Oregon Style image

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

1/4 cup lime juice (2 large limes)
4 razor clams
buttermilk, for dipping
panko breadcrumbs, for breading
2 tablespoons peanut oil
1/4 cup unsalted butter (1/2 stick)
salt and pepper

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

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