Best 6 How To Tenderize Razor Clams Recipes

HOW TO COOK RAZOR CLAMS

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.

FRESH AND TENDER RAZOR CLAMS DO THIS, WITH FRESH FRAGRANT SAUCE, THE MOUTH IS SUPER TENDER

Steps:

• Prepare the ingredients. After buying the razor clams, raise them in clear water. Then clean it up and set aside. Other ingredients also need to be cleaned.
• Chop 2 scallions, coriander, and dried chili into a bowl. Use a garlic press to press the garlic into a mashed garlic, or chop it with a knife.
• Then pour 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 3 tablespoons of rice vinegar into a small bowl. Stir evenly to make today's sauce! It smells very fragrant!
• In a non-stick pan, pour a small pot of clean water, then add the green onion, ginger slices, and pour 2 spoons of cooking wine to get rid of fishy. Turn on the fire to heat up the water!
• Put in the cleaned razor clams and boil the water again.
• When the clams are cooked, turn off the heat!
• Then remove the razor clams, clean them again, remove half of the shell, and leave the bottom shell as a support. Put neatly into the plate. It's very convenient to eat like this!
• Then change the pot, add water to a boil. Steam the razor clams in a pot for 3 minutes!
• After steaming and taking out, this dish is complete, just pour the sauce on the razor clams before eating! Fresh and juicy! Rich taste!

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.

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.

BAKED RAZOR CLAMS

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.

PANKO-BREADED FRIED RAZOR CLAMS

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.