Best 5 Razor Clam Ceviche Recipes
Razor clams, with their distinctive elongated shells and briny flavor, are a delicacy enjoyed by seafood lovers worldwide. When it comes to preparing razor clams, ceviche is a classic dish that allows their natural flavors to shine through. This Peruvian culinary delight combines the freshness of raw seafood with a vibrant marinade of citrus juices, aromatic herbs, and spicy peppers. In this article, we'll delve into the art of making razor clam ceviche, providing you with a step-by-step guide, essential tips, and variations to suit your taste preferences. So, gather your ingredients, sharpen your knives, and get ready to embark on a culinary journey to the shores of Peru.
Let's cook with our recipes!
RAZOR CLAM CEVICHE
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
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.
FRIED RAZOR CLAMS
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Provided by SALMONSNAGGER
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g
CHERRYSTONE CLAM CEVICHE
Steps:
- Shuck clams into a bowl with their juice. Save 16 of the best half shells, scrape them clean and refrigerate. Remove the clams from their juice and check for shell fragments. Cut into small pieces and place in bowl. Strain half of the juice over the clams, discard the rest.
- Add lime juice, jalapenos, onion, tomato, if using, and cilantro. Season with black pepper. Refrigerate overnight. Spoon the ceviche into the clam shells and serve on crushed ice.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 263 milligrams, Sugar 1 gram, TransFat 0 grams
CLAM CEVICHE
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
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
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
Tips:
- Choose the freshest clams you can find. Fresh razor clams will have a briny, slightly sweet smell and their shells will be tightly closed. Avoid any clams that have a fishy odor or have open shells.
- Clean the clams thoroughly. Before you start cooking, you need to clean the clams to remove any sand or grit. To do this, place the clams in a bowl of cold water and let them soak for 30 minutes. Then, use a brush to scrub the clams clean. Rinse the clams thoroughly under cold water and drain them.
- Score the clams. Scoring the clams will help the ceviche marinade to penetrate the meat. To score the clams, use a sharp knife to make shallow cuts in the flesh of the clams, being careful not to cut all the way through.
- Use a flavorful marinade. The marinade is what will give your ceviche its flavor. There are many different ceviche marinades to choose from, but some common ingredients include lime juice, cilantro, red onion, and chili peppers. You can also add other ingredients to your marinade, such as tomatoes, cucumbers, or avocado.
- Marinate the clams for at least 30 minutes. The longer you marinate the clams, the more flavorful they will be. However, you don't want to marinate the clams for too long, or they will become tough. 30 minutes is a good amount of time to marinate the clams.
Conclusion:
Razor clam ceviche is a delicious and refreshing dish that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new appetizer or main course, give razor clam ceviche a try!
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