BATTERED FRIED CLAMS
These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Recipe #110948, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH
Provided by lets.eat
Categories No Shell Fish
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
- In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
- Serve with tartar sauce.
FRIED CLAMS AND OYSTERS
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
- When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
- Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.
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
FRIED RAZOR CLAMS
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
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
FRIED RAZOR CLAMS
with Preserved Lemon and Caper Remoulade
Provided by Recipe Editor
Categories Clams
Number Of Ingredients 22
Steps:
- Fried Alaskan Razor Clams
- In a large, heavy bottomed pot heat oil to 375 degrees. Pour buttermilk in shallow bowl. Combine flour and Salty's Seasoning Salt in a separate shallow bowl. Toss to combine. Place razor clams in buttermilk and soak for 30 minutes. Next, dredge razor clam in seasoned flour. Next, using tongs and being very careful, place razor clams one at a time in hot oil and fry 30-45 seconds. Remove and place on paper towel to drain. To serve place a big dollop of remoulade on plate, stack the clams high and serve with warm orange marmalade and dill sprig.
- Preserved Lemon and Caper Remoulade
- Combine all ingredients in a small bowl and stir to combine. Set aside.
Nutrition Facts :
BAKED RAZOR CLAMS
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 2 to 4 appetizer servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
- Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
- Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 3 grams, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams
CLAM OMELET
A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Beat egg whites to stiff peaks.
- Saute clams in butter.
- Add salt and paprika to the egg yolks and beat until light.
- Add cream and clams; mix thoroughly.
- Fold in the stiffly-beaten egg whites, pour mixture into well buttered omelet pan or skillet and bake about 25 minutes or until golden brown.
Nutrition Facts : Calories 229.5, Fat 14.9, SaturatedFat 7.3, Cholesterol 270.9, Sodium 548.4, Carbohydrate 3.8, Sugar 0.4, Protein 19.1
NORTHWEST PAN-FRIED RAZON CLAM RECIPE:
Steps:
- Crush the crackers with a rolling pin. Do not use a food processor which will spin the cracker too fine. Place the prepared crumbs in a shallow platter: set aside.
- In a shallow platter, beat the eggs together. Beat in the milk and Tabasco sauce: set aside.
- Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
- Tenderize clams by pounding with the textured side of a meat mallet - pay particular attention to the tough siphon end. NOTE: Be careful, as you want the clams to remain in one piece.
- Dip each clam in the egg mixture; drain off any excess. Then place each clam in the crumbs to coat. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes so the breading will set up.
- While the clams are resting, heat the vegetable oil in a heavy frying pan (cast-iron pan is ideal) over medium-high heat. Add the butter. Heat the oil (but not so hot as to smoke).
- Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin. If it is too cool, the clams will soak up oil and be greasy. If it is too hot, the clams will burn on the outside before the inside is cooked. Most foods are fried at 350 degrees F. To gauge the temperature, use a Cooking Thermometer or drop a cube of bread in the oil. If it turns golden brown in 1 minute, the oil is ready to fry in.
- When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
- Allow the oil to heat back up in between each round of cooking your clams.
- Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate, sprinkle with salt and pepper.
- Repeat until all clams are cooked and serve as soon as possible while warm. Serve with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.
- Makes 4 to 6 servings.
- Place the flour in a pie pan and season with salt and pepper. Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan.
- Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
- Tenderize clams by pounding with the textured side of a meat mallet - pay particular attention to the tough siphon end. NOTE: Be careful, as you want the clams to remain in one piece.
- Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes for the breading set up.
- While the clams are resting, heat the vegetable oil in a heavy frying pan cast-iron pan is ideal) over medium-high heat. Add the butter. Heat the oil (but not so hot as to smoke).
- When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
- Allow the oil to heat back up in between each round of cooking your clams.
- Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate. Repeat until all clams are cooked and serve as soon as possible while warm. Serve Pan-Fried Razor Clams with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.
- Makes 3 to 4 servings.
OVEN FRIED RAZOR CLAMS
Coastal Washington State fresh seafood!! Serious good stuff here!
Provided by Debby Hagara
Categories Seafood
Time 15m
Number Of Ingredients 4
Steps:
- 1. Preheat broiler. Take one limit (15) cleaned razor clams,bodies and diggers. Dip in egg wash, dredge through fine Ritz cracker crumbs and place in single layer on cookie sheet. Drizzle melted butter generously on clams. Broil 1 1/2 minute and turn, broil 1 1/2 minute on other side. Cook bodies and diggers in serparate batches for even cooking. Serve with your favorite tartar or seafood sauce.
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- You'll want to set out a shallow dish/plate with the flour, another dish with the beaten eggs, and another with the Panko. Have a large sheet pan nearby. Begin by coating the clams in the flour, then the egg, followed by a coating of Panko. Place breaded clams onto the large sheet pan. Repeat process until all the clams have been floured, egged, and breaded.
- Place the sheet pan into the freezer for 30-60 minutes to adhere the coating and prevent the clams for overcooking when frying.
- To a dutch oven over medium-high heat, add 1-2 inches of oil. You'll want your oil good and hot (around 375 if you have a thermometer) so that the breading is golden and crisp within 60 seconds. Test the oil to make sure it's hot enough by dropping a small bit of leftover breading into the pot. If the oil rapidly bubbles around the edges, it's ready. If it splatters and pops severely, turn it down a smidge.
- Set a plate with paper towels on it beside your stove and have a slotted spoon ready. Drop 4-5 clams into the pot at a time, removing when golden brown, after about 60 seconds, being careful not to overcook (or they will become very chewy). Place the clams on paper towels to drain and season with sea salt. Repeat with the remaining clams.
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