Razor Clams A La Plancha Food

RAZOR CLAMS A LA PLANCHA

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.

CALAMARES A LA PLANCHA

Steps:

• Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
• Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
• Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
• Serve squid very hot, drizzled with the parsley-garlic mixture.

FRIED RAZOR CLAMS

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.

EASY SMOKE FLAVORED RAZOR CLAMS

Steps:

• Preheat oven to 325 degrees F.
• In a bowl combine all the ingredients except for the paprika and stir well.
• Pour mixture info a shallow pan and sprinkle with paprika.
• Bake at 325 degrees F for 90 minutes.
• Serve immediately or cover and store in refrigerator until serving.
• Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.

RAZOR CLAMS OREGON STYLE

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.

DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE

Steps:

• For the duck:.
• Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
• Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
• For the blood orange sauce:.
• Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
• For cooking the duck:.
• Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
• Cook's Note:.
• Cook additional duck breasts to serve with the remaining sauce, or use for another recipe.