Razor Clams - Looking for Alternative Recipes

[acnewman55]

There's a month-long opening at Long Beach and I'm headed down this weekend for two days of digging.  This is only my second time going.  The first I only pan-fried them in panko - which is an awesome way to do em, but not the only way.

Looking for recipes here - what alternatives are there to frying em up in butter?

I've seen ICEMAN's smoked clams recipe - that's on the long-term list.  But I'm talking about cooking up a clam dinner on Saturday night after the dig.

How else do you eat your fresh razor clams?

Thanks!

[Fl0und3rz]

Panko is how I've had them, but tagging along.  I'd like to get the boys down in the sand. 

[DRobnsn]

agreed panco is great. I've been looking for "healthier" recipes for clams and haven't come up with much aside from some less than to be desired clam chowders. So add me to the list of taggers. 

[WSU]

We do a lot of clam linguine.  Basically, it's diced clams (a lot), white wine, butter, garlic, some cheese, parsley, pepper, pepper flakes, and onion.  Look online.  Lots of recipes. 

[luvmystang67]

I made an excellent clam chowder with them... and they had been frozen.

[Wetwoodshunter]

My favorite way is to run them through a meat grinder then I add an eggs, Italian breadcrumbs, and red pepper flakes to make it stick together into patties. After that and cook them like a hamburger, top lightly with sriracha and the other typical fixings.

[Sitka_Blacktail]

My brother puts raw clams in his favorite left over pickled pepper juice and lets them soak at least a week. They are pretty darned good.

[Encore 280]

While you're down in the Long Beach/Ocean Park area go to Jack's or the seafood place out at Oysterville and get a bag of Willabay Breading Mix and roll 'em up in that. Mmmmmmmmmmmmmm good stuff.

[Goldeneye]

While you're down in the Long Beach/Ocean Park area go to Jack's or the seafood place out at Oysterville and get a bag of Willabay Breading Mix and roll 'em up in that. Mmmmmmmmmmmmmm good stuff.

Here's a link to order some if inclined.  I think I will, it sounds like good breading...


http://www.willabay.com/mm5/merchant.mvc?Screen=PROD&Store_Code=W&Product_Code=WB_bread&Category_Code=BRD

[Buzz2401]

We make alot of chowder.  My favorite way to eat them.

[STIKNSTRINGBOW]

My favorite way is to run them through a meat grinder then I add an eggs, Italian breadcrumbs, and red pepper flakes to make it stick together into patties. After that and cook them like a hamburger, top lightly with sriracha and the other typical fixings.

I use Cheese Nips or Ritz to make crumbs and a little garlic, my kids love them!
Also a quick saute in butter of ground clams, mix with cream cheese and sour cream, ranch or vegetable dip mix, great for chip or crackers.
Scrambled with eggs and a little hollandaise sauce over the top of a toasted english muffin...

[Encore 280]

While you're down in the Long Beach/Ocean Park area go to Jack's or the seafood place out at Oysterville and get a bag of Willabay Breading Mix and roll 'em up in that. Mmmmmmmmmmmmmm good stuff.

Here's a link to order some if inclined.  I think I will, it sounds like good breading...


http://www.willabay.com/mm5/merchant.mvc?Screen=PROD&Store_Code=W&Product_Code=WB_bread&Category_Code=BRD

We always get a couple of the big bags. I've also heard of the clams in the jar of pepperoncini pepper juice.

[Encore 280]

Oh and save the necks for surf perch bait and fish the perch on the in coming tide!

[deerhunter_98520]

Only way to go is fritters 

Grind up your limit of clams
Add 1-2 eggs with a splash of milk
Add a little flower with salt and pepper to taste and some diced onions for flavor...mix it up well...put some oil in a pan and take a little scoop and try to fry it....if it falls apart add a little more flower...you want them to stay together when friying otherwise its a mess

[Bullkllr]

Only way to go is fritters 

Grind up your limit of clams
Add 1-2 eggs with a splash of milk
Add a little flower with salt and pepper to taste and some diced onions for flavor...mix it up well...put some oil in a pan and take a little scoop and try to fry it....if it falls apart add a little more flower...you want them to stay together when friying otherwise its a mess

  :yeah:Made up some of Deerhunter's fritters last year. 100% good stuff!

Was out of flour once and made 'em with Krusteaz pancake mix and that was real good too.

[deerhunter_98520]

Now I'm hungry for fritters 

[Remnar]

 Simply saute in butter with peppers , garlic, and onion . Season to taste .
 Another . Mince and put into an omelot . Most shellfish and eggs compliment each other .

[Sitka_Blacktail]

Stop at the Farmer's Market along the Hoquiam River and get some of Anthony's Razor clam sausage. He mixes 20% razor clams with 80% pork and it's good stuff. We have it with sauerkraut, use it in spaghetti, or cut it up and add it to Zatterains Jambalaya mix.  We freeze whatever clams we don't eat fresh and when I get enough saved I take it to Anthony and have him make sausage for us.

https://www.facebook.com/pages/Anthonys-Custom-meats-Fish/153114688031896

[deerhunter_98520]

I've seen the sign for that and have wondered how it was

[lokidog]

Standard deep fried with egg and corn flakes crumbs. I only deep fry the feet though and grind the mantle/necks for chowder.

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[Bigshooter]

Coat in Ritz  crackers turn the oven to broil cook for 1 1/2 mins turn them over and cook them another 1 1/2 mins.

[Remnar]

Stop at the Farmer's Market along the Hoquiam River and get some of Anthony's Razor clam sausage. He mixes 20% razor clams with 80% pork and it's good stuff. We have it with sauerkraut, use it in spaghetti, or cut it up and add it to Zatterains Jambalaya mix.  We freeze whatever clams we don't eat fresh and when I get enough saved I take it to Anthony and have him make sausage for us.

https://www.facebook.com/pages/Anthonys-Custom-meats-Fish/153114688031896

  I tried it . Didnt think it was bad , but didnt think it was really good either . I make sausage and like the idea ! it would be a good thing to tinker with , until it suited my tastes .

[NRA4LIFE]

All diggers get fried in some way shape or form.  The siphons I either pressure cook and freeze or can.  A lot of them get Iceman's Smoked Razor Clam Recipe, that is the best way I eat them.  The regular cooked or canned clams can be cut up and put in red spaghetti sauce with a little italian sausage and put on your favorite pasta.  That is really delicious.

[quadrafire]

please explain the clam anatomy. diggers etc.  is the digger the "foot" and the "neck"?  Hey i'm a flatlander help me out here 

[deerhunter_98520]

I got this pic off the net but the neck is on the right and the digger is on the left...the digger is the most tender piece by itself 

[NRA4LIFE]

That is correct.  The diggers are the real tender part, the best for frying.  The siphon, on the right above, is very tough.  Best to can or pressure cook them.  All the other edible parts in the middle go in with the siphons for me.

[SemperFidelis97]

Tag

[Sitka_Blacktail]

That is correct.  The diggers are the real tender part, the best for frying.  The siphon, on the right above, is very tough.  Best to can or pressure cook them.  All the other edible parts in the middle go in with the siphons for me.

If you fry them correctly, the necks, or siphons, can be cut with a fork and aren't at all tough. The secret is getting the grease good and hot and frying them just long enough to brown them and then flipping them. The longer you cook them, the more tough they will be.

[Humptulips]

I like fried clams. My Dad always insisted on fritters which are great. Seems like some good recipes mentioned so I won't add.
Another thing I like is a white clam sauce over noodles. I start out frying the chopped up clams and then make a white sauce. A can of mushroom soup is good to add to that too plus some cheese. I usually add quite a bit of oregano too but suit your self
I make a darn good new England style chowder but lately I am hooked on Manhattan style with a little something added.
I start out with onions and clams in some oil. Cook 'till the onions are tender and then add whole canned tomatoes and cut them up a bit. Tomato sauce, small can, then potatoes, carrots, celery and I like to add broccoli , especially the butts chopped up. May have to add a little water. Worcestershire sauce, just a bit of garlic and last  I dump in a bunch of salad size shrimp. I get 2 pound bags of the stuff that comes from  Ilwaco. I put in about as much shrimp as clams.

[runamuk]

boil grind and feed to the dogs  ugh clams so gross

[Sitka_Blacktail]

boil grind and feed to the dogs  ugh clams so gross

Muk, I'm so disappointed in you. But I guess you probably weren't raised in a family where you were gnawing on clam necks while still in your diapers. So I have to cut you some slack.

[Gobble]

I made an excellent clam chowder with them... and they had been frozen.

\

Me Too! I will take my hand processor (the kind you buy at the fair that you crank by hand) and chop them up very small with some water added, this makes a great clam base for chowder and also cuts the clams into very small pieces that you don't have to chew on for 5 min after each bite, we also do the egg wash and flour, or egg wash and corn meal, can't really go wrong with razor clams   

[Bullkllr]

That is correct.  The diggers are the real tender part, the best for frying.  The siphon, on the right above, is very tough.  Best to can or pressure cook them.  All the other edible parts in the middle go in with the siphons for me.

If you fry them correctly, the necks, or siphons, can be cut with a fork and aren't at all tough. The secret is getting the grease good and hot and frying them just long enough to brown them and then flipping them. The longer you cook them, the more tough they will be.

  It literally takes like a minute per side.

Also, pouring boiling water over razors before cleaning to pop the shells starts the toughening process. They're easy to de-shell with just a thin-bladed knife.

[Sitka_Blacktail]

That is correct.  The diggers are the real tender part, the best for frying.  The siphon, on the right above, is very tough.  Best to can or pressure cook them.  All the other edible parts in the middle go in with the siphons for me.

If you fry them correctly, the necks, or siphons, can be cut with a fork and aren't at all tough. The secret is getting the grease good and hot and frying them just long enough to brown them and then flipping them. The longer you cook them, the more tough they will be.

  It literally takes like a minute per side.

Also, pouring boiling water over razors before cleaning to pop the shells starts the toughening process. They're easy to de-shell with just a thin-bladed knife.

The secret to scalding the shells off is to count to eight as soon as the clams go in the boiling water. Then immediately remove the clams from the water and dump them in very cold water. this prevents them from cooking and the will still be moving in their hands when you clean them. We use a stainless steel steamer pot like the picture I am including.  We usually steam 6-8 clams at a time because if you use more, they will cool the water enough that the shells won't come off all the clams. Return the water to a boil before steaming the net batch.

[DRobnsn]

That is correct.  The diggers are the real tender part, the best for frying.  The siphon, on the right above, is very tough.  Best to can or pressure cook them.  All the other edible parts in the middle go in with the siphons for me.

If you fry them correctly, the necks, or siphons, can be cut with a fork and aren't at all tough. The secret is getting the grease good and hot and frying them just long enough to brown them and then flipping them. The longer you cook them, the more tough they will be.

  It literally takes like a minute per side.

Also, pouring boiling water over razors before cleaning to pop the shells starts the toughening process. They're easy to de-shell with just a thin-bladed knife.

The secret to scalding the shells off is to count to eight as soon as the clams go in the boiling water. Then immediately remove the clams from the water and dump them in very cold water. this prevents them from cooking and the will still be moving in their hands when you clean them. We use a stainless steel steamer pot like the picture I am including.  We usually steam 6-8 clams at a time because if you use more, they will cool the water enough that the shells won't come off all the clams. Return the water to a boil before steaming the net batch.

  I usually just de shell them on the patio, I use my BBQ's side burner for the pot of hot water then dunk them into a bucket of cold water. I use the same nets we throw them in when digging to de shell them.

[Forks]

Clarify butter or margorine
Sift some flower into a pan
Clams in pan, season with Johnny's/Lowry's (save the clam juice!)
Heat butter/marg till it turn clear
Cook Minute and half per side
Plate clams
Same pan add a little butter, lemon juice and clam juice
Pour sauce over top of clams
If it's for breakfast add a couple eggs over easy on top.

[Bullkllr]

Clarify butter or margorine
Sift some flower into a pan
Clams in pan, season with Johnny's/Lowry's (save the clam juice!)
Heat butter/marg till it turn clear
Cook Minute and half per side
Plate clams
Same pan add a little butter, lemon juice and clam juice
Pour sauce over top of clams
If it's for breakfast add a couple eggs over easy on top.

Doesn't get much better than that. Never been tired of razors that way yet.

[acnewman55]

Good stuff here, thanks everyone!

We ended up with 10 limits over two days, so I've got a lot in the freezer in vacuum bags now.

I don't boil them to get them out of the shell, I cut them out with a knife - based on advice from some locals.  I'm pretty damn good at it now with a few hundred under my belt.  I just use a thin-bladed stainless morakniv.

I separate the diggers from the necks and I pound the necks out with a tenderizer.  The result is a pretty tender neck that is very good fried.

Tried two recipes over the weekend:

The classic:  dredged them in flour then dipped in egg, and then dipped them in a mix of Ritz Cracker crumbs, garlic salt and lemon pepper.  Serve those with lemon wedges and cocktail sauce.

The fancy pants: dredged in flour then fried in butter. remove when cooked and crispy and set aside.  throw in some garlic and toast it in the butter, deglaze the pan with 1/2 cup white wine, 1/4 cup clam juice, then a few tablespoons of capers, half tablespoon lemon zest, two tablespoons of lemon juice (to taste), salt, black pepper.  simmer and let it thicken a little with the flour left in the pan from the clams. when it's reached a thin-sauce consistency, pour it over the fried clams and serve immediately with a sprinkle of Italian parsley and Parmesan cheese.

Both of these recipes are great.  I'm going to try some fritters and chowder as well.

Thanks everyone!

[SkookumHntr]

 

[hornhunter1987]

Add olive oil, garlic salt, pepper, onion powder, parsley to a gallon ziploc bag. Take a meat tenderizer to the necks and cut the diggers in half. Add clams to bag mix thoroughly and marinate over night. Then grill on the bbq on high heat and you have delicious clams.

[chester]

I can't bring myself to fry them anymore.
Dredge in flour , egg, ritz cracker or panko crumbs. Onto a greased cookie sheet and into the oven at 450 for 7 minutes. Always come out tender for me.


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[KNOPHISH]

Smoke em. These are like candy.

2/3 cup brown sugar
1/3 cup non iodized or sea salt
1/4 tsp ground ginger- potent stuff don't use too much
1/2 tsp ground cayan pepper- I like zesty with a tad more
1/2 tsp ground garlic
Enough dry brine for about 2 limits
Lay out clams on cookie sheet cover with brine for 1-2 hours

I just use bodies but whole clam could be smoked.
Cut off neck & leave about 1 inch to skewer thru.
Maybe 6-8 clams on each skewer & thread thru smoker racks to hang.
Maybe 1 hour in smoker depending on temp.

[deerhunter_98520]

I had smoked clam diggers recently and they were 

[Odell]

Somewhere I got a recipe for a razor clam/mango ceviche. Super good and a fun change.

[NRA4LIFE]

We had fried clams and scrambled eggs for breakfast today.  Very tasty.

[trophyelk6x6]

We either fry or do chowder but recently put them in a food processor and hit the button a couple times just to make them chopped up.  Then used that in the same Dungeness crab cake recipe and did razor clam cakes which I prefer over any fritter due to them being lighter and not so breading heavy. Form them and pre freeze on a pan and then put them in a zip lock in the freezer.  This makes it easy to pull them out and fry up a couple and they will stick together really nice when frozen.

[Euro mount]

I take about 5 clams and chop them up pretty small then get about 1/3 stick of butter throw the butter in a pan let it melt add clams season with salt and pepper. Then I add mayo or mirical whip about a table spoon get it all cooked dosent take long then I use Swiss or spicy jack cheese over the top . Forgot to add I romove it from the burner add the cheese an let it melt. Toast some bread of your choice I like rye or sour dough . Put a pile of your clams with melted  cheese on top add some mustard ! Super good clam melt ! Also awesome with crab ! I serve with a dill pickle an ruffles chips! I won't make it if I don't have the pickles an chips it completes it !