Razor Clam Ceviche Food

RAZOR CLAM CEVICHE

Razor Clam Ceviche image

In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be great in ceviches, as here. A shopping tip for razor clams: the thinner the better. Though the shells usually gape a bit, they should nearly close when touched. Razor clams are much more perishable than hard clams, but their shelf life can be extended by steaming them for use in salads later. Shaunna Sargent, the chef at Corsino restaurant in Manhattan, is among the chefs who froze the clams for a few hours to make the meat easier to remove and more tender. Regardless of whether they are raw or frozen, a paring knife is all that is needed to shuck them. Be sure to scrub the shells first in running water to remove any sand or grit.

Provided by Florence Fabricant

Categories easy, appetizer

Time 20m

Yield 4 appetizer servings, or 24 canapés

Number Of Ingredients 7

Ingredients

1 pound razor clams, rinsed and scrubbed
1 pink grapefruit, peeled, segmented, juice reserved
1 teaspoon pink peppercorns
12 fresh mint leaves, slivered
1 tablespoon extra virgin olive oil
Salt
Round tortilla chips

Steps:

Use a paring knife to gently pry apart clam shells and then cut meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Cut meat into half-inch pieces. Place in a bowl. Dice grapefruit segments and add them to the bowl with reserved juice, pink peppercorns, mint and olive oil. Fold together and refrigerate 3 hours.
Season clam mixture with salt to taste. Serve in appetizer portions with chips, or drain well and pile onto chips to make canapés.

RAZOR CLAMS A LA PLANCHA

Razor Clams a La Plancha image

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

Ingredients

12 washed razor clams
50 ml olive oil

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

CLAM CEVICHE

Clam Ceviche image

Make and share this Clam Ceviche recipe from Food.com.

Provided by threeovens

Categories < 4 Hours

Time 3h

Yield 24 canapes, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb razor clams or 1 lb littleneck clams
1 pink grapefruit, peeled and segmented juices reserved
1 teaspoon pink peppercorns
12 fresh mint leaves, slivered
1 tablespoon extra virgin olive oil
kosher salt
tortilla chips, for serving (round)

Steps:

Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
Cover, and refrigerate 3 hours.
After marinating, season the clam mixture with salt to taste.
Serve with tortilla chips or drain well and serve piled on individual chips like a canape.

Nutrition Facts : Calories 153.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 34, Sodium 682.2, Carbohydrate 10.6, Fiber 1, Sugar 4.2, Protein 17.1

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