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 A LA PLANCHA
Another of my new recipes. Always wondered what to do with those long odd-looking creatures on the fish counter, and now I know. Very simple and very tasty as a starter or tapa. The first time I cooked this, I used quite small clams (about 10mm wide) and it was fabulous. The second time, I could only get larger clams (about 20mm wide) and I found these a bit gritty - maybe I didn't soak them for long enough before cooking? I'd go for the smaller ones every time now!
Provided by Snowbunny Andorra
Categories European
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat a griddle until very hot.
- Add a little olive oil and a single layer of clams, hinge-side down.
- Once the clams have opened fully, turn them over so the meat is in contact with the griddle. (I find that some of the clams will fall out of the shells, so I remove the shells to the serving plate, giving me more room on the griddle).
- Heat for 1 minute, until lightly browned.
- Arrange on a warmed serving plate, drizzle on a little more oil and any juices remaining on the griddle.
- Repeat for any remaining clams.
- Serve with lemon wedges if desired.
Nutrition Facts : Calories 255.3, Fat 22.4, SaturatedFat 3.1, Cholesterol 29.6, Sodium 49.1, Carbohydrate 2.2, Protein 11.1
SHRIMP AND CLAMS A LA PLANCHA
Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
- Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.
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
SCALLOPS A LA PLANCHA
Steps:
- Toss the scallops and the garlic on a plate and drizzle with the oil and vinegar; sprinkle with salt and pepper and turn over a couple of times. Go about your business for 5 minutes.
- Preheat a large skillet, preferably nonstick, over high heat. When the skillet smokes-this will take a couple of minutes-add the scallops (leave the liquid behind), not all at once. By the time you've added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center. (You must work more quickly with bay scallops-add them a few at a time and turn them quickly; you may even have to work in batches to keep them from overcooking.)
- Serve, drizzled with the juices from the plate and garnished with the parsley.
- Variations
- Shrimp or Squid a la Plancha: This technique works perfectly with both shrimp and squid. Keep the cooking time especially short for squid or it will get tough.
- Another option is to vary the kind of oil, vinegar, seasoning, and garnish as you like. For example, use peanut oil with scallions and peeled fresh ginger, then garnish with a drizzle of soy sauce or fresh cilantro for a completely different take.
- Scallops
- A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and-water being cheaper than scallops-decreases their value. Furthermore, the added water makes browning more difficult. You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won't have a problem.
- Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you're stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it's slightly tough, but not unpleasant.
More about "razor clams a la plancha recipes"
RAZOR CLAMS A LA PLANCHA – ERECIPE
From erecipe.com
Calories 75 per serving
RAZOR CLAMS A LA PLANCHA - FLICKR
From flickr.com
Views 2.4K
TECHNIQUE: RAZOR CLAMS A LA PLANCHA - STARCHEFS.COM
From starchefs.com
10 BEST RAZOR CLAMS RECIPES | YUMMLY
From yummly.com
MACHAS A LA PARMESANA CHILEAN RAZOR CLAMS
From chileanfoodandgarden.com
CATALONIA TONIGHT: JOSé PIZARRO'S RAZOR CLAMS WITH JAMóN
From foodrepublic.com
HOW TO COOK RAZOR CLAMS - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPANISH STYLE RAZOR CLAMS - SEMSA COOKS
From semsacooks.com
29 BEST RAZOR CLAM RECIPES IDEAS - PINTEREST
From pinterest.ca
RAZOR CLAMS A LA PLANCHA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RAZOR CLAM RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
RAZOR CLAMS A LA PLANCHA
From pinterest.com
STEAMED RAZOR CLAMS WITH RAMPS AND WHITE WINE - SWEET
From beyondsweetandsavory.com
10 BEST RAZOR CLAMS RECIPES | YUMMLY
From yummly.co.uk
RECIPES – TAGGED "RAZOR CLAMS" – BEARCLAWORGANICS
From bearclaworganics.com
10 BEST RAZOR CLAM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO COOK RAZOR CLAMS: 13 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
RAZOR CLAMS A LA PLANCHA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RAZOR CLAMS A LA BENJAMIN | CHEF AND SPOON
From chefandspoon.com
RAZOR CLAMS A LA PLANCHA | STARCHEFS.COM
From starchefs.com
RAZOR CLAMS A LA PLANCHA | CASA MONO | CHEFSFEED
From chefsfeed.com
RAZOR CLAM - HOW TO COOK RAZOR CLAMS - RASA MALAYSIA
From rasamalaysia.com
OYSTER FARM TO TABLE RECIPES – TAGGED "RAZOR CLAMS" – WILLAPA …
From willapawild.com
WORLD BEST SEA FOOD RECIPES: RAZOR CLAMS A LA PLANCHA
From fishofsea.blogspot.com
GRILLED RAZOR CLAMS - NAVAJAS A LA PLANCHA | FOOD, …
From pinterest.com
RAZOR CLAMS A LA PLANCHA – BEARCLAWORGANICS
From bearclaworganics.com
SHRIMP AND CLAMS A LA PLANCHA FOOD- WIKIFOODHUB
From wikifoodhub.com
RAZOR CLAMS A LA PLANCHA - WILLAPA WILD DBA OYSTERVILLE SEA FARMS
From willapawild.com
DETAILED NUTRITION FACTS – ERECIPE
From erecipe.com
10 BEST RAZOR CLAMS RECIPES | YUMMLY
From yummly.co.uk
RICK STEIN’S CORNWALL: SHANGURRO RAZOR CLAMS RECIPE
From rickstein.com
10 BEST RAZOR CLAMS RECIPES | YUMMLY
From yummly.com
SAUTEED RAZOR CLAMS WITH GARLIC AND PARSLEY - A HEDGEHOG IN THE …
From ahedgehoginthekitchen.com
PACIFIC RAZOR CLAMS: HOW TO CATCH, CLEAN, AND COOK THEM
From seriouseats.com
RAZOR CLAMS: TASTY WAYS TO PREPARE A GRAYS HARBOR TREAT
From graysharbortalk.com
EASY RAZOR CLAMS RECIPE - IZZYCOOKING
From izzycooking.com
RAZOR CLAMS A LA PLANCHA STOCK PHOTO - ALAMY
From alamy.com
CLAMS ‘A LA PLANCHA’ WITH OLIVE OIL RECIPE FROM CATALONIA BY JOSE ...
From cooked.com
RAZOR CLAMS WITH JAMóN & CAVA VINAIGRETTE RECIPE FROM CATALONIA …
From cooked.com
RAZOR CLAMS WITH CHILES AND GARLIC (NAVAJAS AL AJILLO) - SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love