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 KIELBASA
It's not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own.
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
- Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
- Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
- Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
- Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 1613 milligrams, Sugar 3 grams, TransFat 0 grams
SUPERBOWL STUFFED CLAMS
Make and share this Superbowl Stuffed Clams recipe from Food.com.
Provided by MsPazz
Categories < 4 Hours
Time 1h20m
Yield 12 Stuffed Clam Shells, 12 serving(s)
Number Of Ingredients 23
Steps:
- Directions:.
- Preheat oven to 400 degrees F.
- Clean clam shells. With a scrubby, run under water and scrub the outside of each shell, well, then rinse and set aside. Do each shell until all 12 are cleaned and rinsed off.
- I did (6) clams at a time, straining the liquid through a coffee filter in a colander into another pot to cook the remaining (6) clams, but if you have a pot big enough to hold all 12 clams in a single layer, you can cook all 12 at once. Place clams in bottom of pan, in a single layer. Add: about 1/2 to 3/4 cup water, 2 tablespoons butter, 1 clove garlic, minced, 1/4 cup dry white wine, 1 tsp dried oregano. 1 teaspoons dried parsley, 1/4 teaspoon crushed red pepper flakes (optional).
- Cover and steam until clam shells open, somewhere's between 5 - 10 minutes.
- Remove clams and again strain the clam liquid through a coffee filter in a colander. Separate shells, by twisting and pulling apart. Trim edges where connected with knife to smooth shell edges. Set aside.
- Chop clams, set aside. Open can of diced clams, set aside.
- In a large frying pan, melt butter with olive oil over medium heat. Stir in onion and celery, cook until translucent. Cook scallops in a separate pan till almost done. Then stir chopped clams, add can of diced clams with liquid, chopped crab meat, cooked scallops with any liquid, chopped shrimp, parsley, lemon pepper, into the onion and celery mixture. Reduce heat to low, and add bread crumbs, then slowly pour in strained clam juice from cooked clams until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, you don't want to add too much clam juice or it will be too mushy.
- Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika.
- Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
- If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges. Servings: 12.
RAZOR CLAM SALAD: GOI SO MONG TAY
Provided by Food Network
Time 8m
Yield 4 servings
Number Of Ingredients 21
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.
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
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