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RAZOR CLAMS!
I have three pounds of clean, shelled razor clams from Seattle sitting in my freezer and I'm itching to use them. The only problem is that I have no idea what to do with them! Though, I've seen and heard about razor clams on the blogs, I've never been up close and personal with them before, much less cooked with them. Also, as far as I know, I've never actually eaten razor clams either. So, I turn to you, dear readers, for help.
What should I make with my razor clams?
After a little research, I've discovered that Pacific razor clams (Siliqua patula), is a species of large edible marine bivalve mollusk in the family Cultellidae, found along the beaches of the Pacific West Coast from eastern Alaska down to California. They are considered highly desirable among clam aficionados, and are greedily collected by both commercial and recreational harvesters. Thousands of people flock to the beach when the razor clam season opens each year in hopes of scoring these marvelous mollusks!
(Photo courtesy of Washington Department of Fish and Wildlife)
I've read that razor clams are exceptionally meaty and can be prepared a variety of different ways, from deep fried to chowders to pasta. I just can't decide what to do! Who knows when I'll ever have the opportunity to find razor clams again. I want to make something absolutely fabulous with them!
Here's where you come in. Leave me your ideas and recipe suggestions for preparing my razor clams in the comments by midnight EDT on Friday, June 19. You can either type your recipe there, or leave me a link. My trusted sous chefs and I will evaluate each entry and choose our favorite based on originality, availability of ingredients and ease of preparation.
(Trusted Sous Chefs)
The winning entry will win one of these:
It's an accutec, razor-sharp, double-sided, acid-etched bladed Cuisipro Fine Rasp Grater. It is the perfect kitchen tool for grating citrus zest, Parmesan cheese, garlic, nutmeg and cinnamon. If you don't have one - you NEED one! If you do have one - it makes a great gift!
So, what are you waiting for?
GO FIND ME A GREAT RECIPE FOR THOSE RAZOR CLAMS!!!
Thank you very much!
Comments
Cheers,
Rosa
http://chowhound.chow.com/topics/467050
"I do them in my fireplace.
My new obsession... cooking in the fireplace.
Anyway... last time I threw them in a cast iron pan with a little sake, a few slices of fresh ginger a stalk of lemongrass, some shallots, a couple hot red chiles and a kaffir lime leaf. Picked up just a nice hint of smoke while in there warming through.
Pulled 'em out.. removed the aromatics from the sake.
Tossed a handful of thin sliced scallions, mint, cilantro and some chaeop chae noodles with a squeeze of orange, lime and a dash of fish sauce.
Poured the clams and sake over and mixed.
It was very good."
http://www.cookthink.com/recipe/11120/Portuguese_Razor_Clam_Rigatoni
Sounds delicious!
http://fortheloveofcooking-recipes.blogspot.com/2009/04/razor-clams.html
I saw an interesting recipe on the Whole Foods blog for Razor Clam Chowder with Black Truffles, Turnips and Thyme:
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2148
Enjoy them!
1-1 1/2 C. clams -grind about 6 big razor clams (reserve the liquid)
1 C. dry white wine, very dry sherry or vermouth.
1 C. chopped onions
1-2 cloves garlic
1/4 C. butter and 1/4 C. olive oil
1-2 tsp. oregano
1-2 tsp. basil
3 Tbl. Romano or Parmesan cheese (grated)
Salt and pepper to taste
2 Tbl. parsley if you use dried - 1 cup if you use fresh-chopped
1 Pkg. spaghetti noodles cooked
Saute onion and garlic (crushed) in butter and oil combined until almost tender. Add spices. Combine wine and clam juice and add it at this point - simmer to reduce some liquid then pour in the clams, parsley and cheese. Simmer for a few minutes to warm up clams. Add salt and pepper. Pour the whole pan of sauce on your cooked spaghetti. Sprinkle on more cheese as desired.
1-1 1/2 C. clams -grind about 6 big razor clams (reserve the liquid)
1 C. dry white wine, very dry sherry or vermouth.
1 C. chopped onions
1-2 cloves garlic
1/4 C. butter and 1/4 C. olive oil
1-2 tsp. oregano
1-2 tsp. basil
3 Tbl. Romano or Parmesan cheese (grated)
Salt and pepper to taste
2 Tbl. parsley if you use dried - 1 cup if you use fresh-chopped
1 Pkg. spaghetti noodles cooked
Hope you like this: it is from Washington Dept. Fish
Saute onion and garlic (crushed) in butter and oil combined until almost tender. Add spices. Combine wine and clam juice and add it at this point - simmer to reduce some liquid then pour in the clams, parsley and cheese. Simmer for a few minutes to warm up clams. Add salt and pepper. Pour the whole pan of sauce on your cooked spaghetti. Sprinkle on more cheese as desired.
Easy and delicious Razor clams with chorizo
Yummy Razor clams with dou see and chili
And Spaghettini with razor clams-- just cos Jamie O has to be here :)
by Chris Schlesinger & John Willoghby
Beer-Battered Fried Clams with Ginger-Soy Dipping Sauce
The authors say:
The keys to this preparation are fresh clams and proper oil temperature. If the oil is not hot enough, the clams will have to spend too long in it and will emerge greasy. When a clam hits the oil, you should see immediate, intense frying action. If you don't remove that clam and wait until the oil is hotter. It also helps to keep the batter cold. Slip an ice cube into the batter to ensure this.
Serves 6 as an appetizer
DIPPING SAUCE:
1/2 cup soy sauce
2 T rice wine vinegar (you may substitute white vinegar)
2 T sugar
3 dashes Tabasco sauce
1 T minced ginger
___________
1-1/2 lbs. shucked clams [recipe calls for cherrystones or littleneck clams]
3/4 cup cornstarch
3/4 cup all purpose flour
1 T salt
1 T baking powder
1 cup beer of your choice
3 cups peanut or vegetable oil for frying
METHOD
1. Combine all the dipping sauce ingredients, mix, cover and set aside.
2. Dredge the clams lightly in 1/4 cup of the cornstarch.
3. Make the beer batter: In a large bowl, combine the remaining 1/2 cup of cornstarch,, flour, salt and baking power and mix well. Whisk in the beer.
4. In a large saucepan, heat the oil over medium heat to about 350 degrees F. (If you do not have a fat or candy thermometer, test the oil by dropping a small bit of batter into it; when it is hot enough, you will see considerable frying action.)
5. You want to cook the clams about 10 or 11 at a time, so dip that many into the batter. Shake off any excess so that the clams are just lightly coated, and drop them into the oil. They should sink, then rise immediately to the surface of the oil, surrounded by a ring of bubbles. (If the clams do not immediately rise to the surface, your oil is not hot enough. Turn up the heat slightly and/or allow additional time.) Cook the clams for 2 to 3 minutes, or until golden brown. Remove to a baking sheet covered with a triple layer of paper towels and allow to drain for 2-3 minutes. Repeat until all the clams have been cooked, making sure that the oil does not cool off too much during the process.
6. Serve the clams in a bowl lined with absorbent paper and accompanied by the ginger-soy sauce for dipping.
Susan: the authors suggest serving this with 3 other recipes from this--one of my favorite--cookbooks (which is out of print and for which I had to outbid other determined bidders on Ebay!) Lemme know if you want these recipes, too:
--Raw Beef with Ginger and Cardamom & Grilled Chile-Garlic Toast
--Sweet and Hot Sesame-Spinach Condiment
--Bob's Quick-Cooked Lettuce
Dip clams into rice flour coating evenly. (regular flour may be used but rice flour is best). Flour may be seasoned with any dry seasonings you like ( pepper, garlic, herbs ect.)
Dip floured fish into lightly beaten eggs.
Roll egg coated fish into Panko bread crumbs (the best) and shake off excess so breading isn't too thick)
After rolling in Panko crumbs and before you fry in oil, always put battered items in the freezer for at least 20 minutes. This is a secret for a restaurant quality fish fry! I have frozen breaded razor clams for up to a week before frying. When the panko gets frozen to the egg wash it sticks like cement and the crumbs never fall off and the results are beautiful.
Cook in peanut (first choice) or other vegetable oil which has been heated to 375 degrees. Cook for one minute or less. Razors will toughen if overcooked. You want the clams to be done right as the bread crumbs start to turn golden.
Enjoy on eof the most succulent seafood entrees on the planet!
When I prepare clams I first of all soak them in fresh water, rubbing them against each other to remove barnacles and byssus, and picking out any ugly, broken or foul smelling ones.
Then I heat 3 tbsp of olive oil in a large skillet with 2 cloves of peeled garlic. Once the garlic has turned a nice golden hue, I throw in the clams. I cover and give the skillet a handsome shake. I sauté the clams for a couple of minutes until they have opened and I discard the ones that don't. After sprinkling some freshly chopped Italian flat leaf parsley, I serve my clams immediately, along side chilled bottles of Falanghina, and prepare to make noise while eating with my hands.
Buon appetito!
So adding them to your favorite chowder is my answer!
Thanks for the Give-away!
http://masak-masak.blogspot.com/2005/09/kam-heong-clams.html
For the broth:
Sweat some shallots in butter,toss in a jalapeno and some parsley, add all the shells and a few cups of Saki. Cover and steam for about 5 minutes, then drain, reserving the juice. Strain broth though a coffee filter to remove potential sand.
Prepare mashed potatoes, finish with butter and chopped parsley.
In a saute pan, melt some butter and gently saute razor clams. Season well.
In individual bowls, place a dollop of potatoes and using the back of a spoon, make a well in the center. Spoon razor clams in. Using an immersion blender, froth the hot broth, taste for seasoning, then spoon over the bowls.
Serve!
Feel free to email me if you have any questions. I've cooked kilos and kilos of these guys.
(((HUGS)))
Donna
cooking some bow tie pasta. then in a skillet saute yellow onion with crushed garlic and then...maybe add some cherry tomatoes and sun dried tomatoes. remove from skillet and saute broccli florets in same skillet until tender but not mushy. add back in the tomato mixture. season with salt, pepper, garlic powder, things like that. add pasta and enjoy!
In a food processor:
1 medium sweet onion
1 large leek - whites only
1 scallion
2 cloves garlic, slightly minced
1 C fennel bulb, cubed
Pulse till coarsely chopped. Put the mixture in a large bowl and add:
Kernels off 1 ear fresh corn
1/4C corn meal
1/2C AP flour
Toss to coat everything with flour and corn meal.
Finely dice 3 C clams
Add 2 large eggs plus 1 egg white
Salt and Pepper to taste
1 head flat leafed parsley, chopped
2 TBS fennel leaves, minced
1 C whole milk
1 generous C grated parmegiano-reggiano
2C Panko bread crumbs
zest of 1 lemon
Combine all ingredients. You should have a mixture which can be shaped into balls and then flattened.
Heat a heavy skillet. Spray with oil. Add the fritters and fry on both sides - slowly on side 1, then turning up the heat and frying until crispy on both sides. Serve with tartar sauce - either home made or store bought. Either way, the play of the corn against the lemon zest is a knockout, and anyone who turns their nose up at a tartar sauce out of a jar will probably not count among your best friends anyway!
ohhh lucky you.