Razor Clams Food
HOW TO COOK RAZOR CLAMS
Razor clams are a delicious seafood dish. They live on sandy beeches along the West Pacific Coast. They are easy to cook and this article will show you how. Put the clams into the colander and rinse with cold water to remove obvious...
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 3
Steps:
- Put the clams into the colander and rinse with cold water to remove obvious foreign objects.
- Put the colander of calms unto a sink and get boiling water ready.
- Pour boiling water over the clams until they pop open. Don't let them soak in the water.
- Cut off the tough part of the neck.
- Cut along the zipper to open the body.
- Remove the diggers, stomach and gills.
SAUTEED RAZOR CLAMS OVER LINGUINI
Steps:
- Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread.
RAZOR CLAMS WITH CHORIZO
serves 4 as a starter
Provided by maurvb
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a large, deep frying pan or wide, shallow saucepan over a high heat.
- Thickly slice or roughly chop the chorizo and fry in a little olive oil for about 5 minutes.
- Add the butter and a dash more olive oil.
- Scrub the clams well in cold water.
- Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
- 5. Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.
- Toss the clams in the butter, then let them fry for a couple of minutes until they start to open.
- Pour in the wine and let it bubble for a further minute.
- Then add the parsley and season with salt and pepper
RAZOR CLAMS OREGON STYLE
I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!
Provided by Martini Guy
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 351.9, Fat 36.8, SaturatedFat 16.9, Cholesterol 70.9, Sodium 20, Carbohydrate 3.4, Fiber 0.1, Sugar 0.5, Protein 4.1
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