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Razor clams?

13 years ago

Girlfriend brought me some razor clams she harvested on the Pacific coast yesterday. They are shelled and cleaned. I love steamed clams, but I've never had razor clams before. What is your favorite way to prepare them? And what sides?

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Comments (10)

Olychick
13 years ago
Mmmm fried! Here is a recipe from the Seattle Times that is close to what I do (I don't have a recipe, just dip in flour, egg, cracker crumbs). Just don't overcook or they will be shoe leather. I add a bit of oil to the butter to reduce browning. There is a second recipe in this article that I haven't made, but looks delish, too.
Fried Razor Clams
4 medium-to-large cleaned, fresh razor clams
Seasoned flour (1 cup all-purpose flour, 1 teaspoon sea salt, ÃÂ¼ teaspoon cayenne pepper, 1 teaspoon sweet paprika)
Egg wash (2 beaten eggs, 1 tablespoon water)
2 cups crushed panko breadcrumbs or finely crushed Ritz crackers

4 tablespoons butter

1 lemon, cut into wedges

Dredge razor clams in seasoned flour, then in egg wash, then in panko or Ritz crumbs. In medium-size heated frying pan, melt butter. Add clams and fry for two to three minutes per side or until golden brown. Serve with lemon wedges.

I would serve with my go to non-creamy coleslaw: cabbage, tarragon, garlic salt, olive oil, sugar (just a touch), vinegar. The clams are so sweet, you don't want sides that are sweet.

Here is a link that might be useful: Razor Clam recipes
angelaid
Original Author
13 years ago
Thank you olychick. Can't wait for dinner tonight!
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Original????? Maybe. But not to you. Unless of course you are really Mario Batali . LOL. Ann. Title: Barbecued Oysters & Razor Clams W Spicy Dipping Sauce Yield: 4 Servings Ingredients 2 dozen Oysters 2 dozen Razor clams 2 tb Chopped fresh jalapeno -peppers 1/2 c Red wine vinegar 2 tb Sugar 1 ts Salt 2 tb Finely-chopped red onion 6 Mint leaves; cut chiffonade Rock salt Instructions Preheat grill or barbecue. Scrub and clean oysters and razor clams and drain. In a small mixing bowl, place chopped peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook until shellsopen. Remove and place on platter covered with rock salt. Place dipping sauce in center and serve with cocktail forks. This recipe yields 4 servings. Comments: The original recipe title as listed is "Barbecued Oysters And Razor Clams With Spicy Chili Vinegar Dipping Sauce". Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5667 broadcast 01-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-28-1997
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Those clams definitely are making my mouth water! I've never had Razor clams, have never seen them here, either. But I can hope! Questions about Naan. . . I've never eaten it, either. So I looked up (on the 'net) some recipes. Seems it is pretty much just a basic yeast bread dough like my mother made (with egg & milk). But baked as a flat bread rather than a loaf. Am I missing something? I'm adding a link to one site that claims it is "too elaborate to be made at home." Again, am I missing somthing? It appears pretty basic, I think. . . Once again, I have learned from you, Dcarch. Thank you! (And keep those great artistic food arrangements of yours coming, please!) Rusty Here is a link that might be useful: Naan recipe
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IngredientsVegetable oil, for frying 2 lb clam strips 1 cup buttermilk 1 cup cornstarch ½ cup cornmeal ⅓ cup all-purpose flour 1 tsp curry powder ½ tsp celery salt ½ tsp cayenne ½ tsp salt Instructions Start by heating the canola oil in a pot over moderate heat until it reaches 380 degrees F. While the oil is being heated, rinse and drain the clam strips in a colander. Stir the clam strips together with buttermilk in a large bowl. Drain the clam strips well in a colander. Let them set over a bowl for at least 5 minutes. In another bowl stir together the cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and salt. Dredge a handful of drained clams in the flour mixture then shake in a large sieve to remove excess flour. Transfer the clams one by one in a baking sheet and then shake them again to remove any excess flour mixture. Fry the coated clams until they're crisp and golden for about 1 ½ minutes. Then, transfer them onto some paper towels with a slotted spoon for draining. Afterward, sprinkle them with salt to taste. Serve with some potato fries and your desired dipping sauce, and enjoy! should be close
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Batter fried razor clams!

dcarch
moosemac
13 years ago
How big are these razor clams?! The ones we used to dig here in NH and MA must be a heck of a lot smaller. We'd need at least 8-10 fried to make a serving. Can't dig them any more here, it's illegal. Sure do miss the flavor and texture though...
jimster
13 years ago
"Can't dig them any more here, it's illegal."

When did this happen? Where can I get info on this? The only info I have says it is legal in both NH and MA. Licensing is different. NH requires no license for razor clamming. In MA a town issued permit is required for shellfish and regs are town by town.

East Coast razor clams are different from West Coast razors. They are more long and narrow in shape with a slightly curved shell. They are meaty and good steamed or in a chowder. Catching them bare-handed is good sport. They require fast digging and their shells are sharp.

Jim
jimster
13 years ago
A little more research revealed that no license is required in NH for razor clamming. You must be a NH resident however.

Jim

Here is a link that might be useful: NH Shellfish Regulations
angelaid
Original Author
13 years ago
They were very large. Maybe five times the size of a steamer clam that we are used to. I soaked them in buttermilk and Tabasco for about an hour. Dredged in crushed saltines. Let sit on a rack for about an hour and deep fried. Very good. There was some sort of muscle, or something, I think I was supposed to remove. It was tough and inedible. Hubby kept calling it the "tongue". We had to cut it out of each clam.
moosemac
13 years ago
Jim,
It's been awhile since I'ven done any clammin' and I took someone's advice re: the legality of digging razor clams. I should know better... No license needed in NH, looks like I need to get out my clam fork and pail and dig some razor clams.
jimster
13 years ago
Good thing you found out, moosemac. Happy clamming!

Angelaid, that tough bit is the adductor mussel, which is found in all bivalves (clams, oysters, mussels, etcs.) It tightens to pull the two shells together when the animal wants to "clam up". The adductor muscle is tougher in some bivalves than in others. In scallops, it is the desirable edible part.

Jim
jimster
13 years ago
Here is a good song to sing when you are out on the clam flats:

No longer the slave to ambition,
I laugh at the world and its shams,
And I think of my happy condition
Surrounded by acres of clams.

Surrounded by acres of clams,
Surrounded by acres of clams,
And think of my happy condition
Surrounded by acres of clams.

If you want to hear the tune or see more verses, click the link below.

Jim

Here is a link that might be useful: Acres of Clams

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