Best 2 Baked Razor Clams Recipes
Baked razor clams are a delectable seafood dish that combines the briny sweetness of the clams with the rich flavors of butter, garlic, and herbs. Whether you're a seasoned cook or just starting out, this culinary adventure will take you on a journey to create a mouthwatering masterpiece that will impress your family and friends. So gather your ingredients, preheat your oven, and let's embark on this culinary expedition to discover the best recipe for baked razor clams.
Here are our top 2 tried and tested recipes!
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
RICH'S BROILED/BAKED RAZOR CLAMS
Steps:
- 1. Put the pan on the top oven rack under the HOT broiler. 2. Broil 3 minutes. Turn over. Broil 3 more minutes, and they're done. Avoid over-cooking or the clams get rubbery. The key is a HOT broiler or oven. You can do this in a HOT (500-degree) oven, without having to turn the clams over, but I'm not sure of the time. I prefer the broiler, thank you. Done right, the clams are fork tender. And with no grease or oil spatter and mess from a frying pan, you'll probably never want to fry a clam again!
Tips:
- Choose the right clams: Look for clams that are alive and have tightly closed shells. Avoid any clams with cracked or broken shells.
- Clean the clams thoroughly: Before cooking, soak the clams in cold water for 30 minutes to remove any sand or grit. Scrub the shells with a brush to remove any dirt or debris.
- Preheat the oven: Before baking the clams, preheat the oven to the desired temperature. This will help to ensure that the clams cook evenly.
- Use fresh herbs and spices: Fresh herbs and spices can add a lot of flavor to baked clams. Some good options include garlic, parsley, thyme, and lemon pepper.
- Don't overcook the clams: Clams are very delicate and can easily be overcooked. Cook them just until they are opaque and tender. Overcooked clams will be tough and chewy.
Conclusion:
Baked clams are a delicious and easy-to-make appetizer or main course. They can be prepared in a variety of ways, so you can find a recipe that suits your taste. Whether you prefer them simple or dressed up with herbs and spices, baked clams are sure to be a hit with your family and friends.
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