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razor clam recipes

oliveoyl Dec 6, 2007 10:43 AM

I have some razor clams my brother gave me (frozen in seal-a-meal pouches). I'm wondering what else I can do with them other than the obvious bread 'em fry 'em... any suggestions, recipes, thoughts?

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  1. r
    Roo RE: oliveoyl Dec 6, 2007 01:43 PM

    You may have more success posting this query to the Home Cooking board:


    2 Replies
    1. re: Roo
      bluedog67 RE: Roo Dec 6, 2007 01:58 PM


      I just happened to see this recently.

      1. re: Roo
        oliveoyl RE: Roo Dec 6, 2007 05:10 PM

        I did that before trying my home board .. no luck ...so I'm trying PNW board

      2. paulj RE: oliveoyl Dec 7, 2007 08:50 AM

        'Cooking Alaska' has a lot of recipes for clams. Only a few specifically mention razor clams. In most of those they are chopped or ground. So razor clams should work in any clam recipe that involves chopped ones. One (from someone in Olympia WA) dips the whole clams in batter, and fries them.

        Cleaning instructions are the same for razor clams, large butter clams, and horse clams.

        Part of why you are not getting much response is because they rarely appear in markets, even in the Puget Sound area. I suspect most are harvested for personal use.


        1. m
          mcarms RE: oliveoyl Dec 7, 2007 01:01 PM

          Park Kitchen in Portland regularly has razor clams on the menu as one component in a kind of composed salad. I talked to the chef/owner once and he told me that he poaches the clams very quickly in a court bullion. I think maybe he said 30 seconds, although I have always cooked them about twice that long. You can then cut them into strips. I have made salads with celery or snap peas and a citrus vinaigrette. I think it's important to have something crunchy in the salad.

          1. l
            lebelage RE: oliveoyl Dec 7, 2007 03:28 PM

            I do them in my fireplace.
            My new obsession... cooking in the fireplace.

            Anyway... last time I threw them in a cast iron pan with a little sake, a few slices of fresh ginger a stalk of lemongrass, some shallots, a couple hot red chiles and a kaffir lime leaf. Picked up just a nice hint of smoke while in there warming through.

            Pulled 'em out.. removed the aromatics from the sake.

            Tossed a handful of thin sliced scallions, mint, cilantro and some chaeop chae noodles with a squeeze of orange, lime and a dash of fish sauce.

            Poured the clams and sake over and mixed.
            It was very good.

            1. paulj RE: oliveoyl Dec 7, 2007 05:09 PM

              I asked at the Mill Creek Central Market. They get razor clams about once a month, around the time of the extreme tides. What they don't sell within a few days they freeze in 1lb packages (out of the shell), for around $16/lb. As a large clam they need to be diced or sliced thin, and cooked quickly or they get tough.


              1. paulj RE: oliveoyl Dec 19, 2007 03:07 PM

                Razor clam recipes from Washington Fish and Wildlife

                1. landguy RE: oliveoyl Dec 19, 2007 07:33 PM

                  I once had them at a restaurant where they were lightly dusted with flour and panfried with hazelnuts and a sweet wine like sherry. I wish I asked for the recipe at the time, they were really really tasty.

                  1. k
                    kkbriggs RE: oliveoyl Dec 22, 2007 08:01 PM

                    I made clamcakes with razor clams we had in the freezer tonight for dinner and they were really good. I pulsed the thawed clams in the cuisinart with some parsley a couple of times for a rough chop, then mixed the clams with breadcrumbs (not the kind in a can - fresh ones) and an egg and panfried them in a little olive oil. I wasn't sure what to expect, but they were great - kind of like clam strips but not as greasy.

                    1. c
                      chefxh RE: oliveoyl Jan 1, 2008 04:25 PM

                      Oh, please don't cut them up, they're so beautiful whole. All you have to do is get out the meat mallet and lightly pound the frilly part. Then I would bread them with panko (yeah, I know, but dang, it's good) and quickly fry them on a griddle. I've served these in a restaurant with a huckleberry tartar sauce, it was good enough to make you drop your eyelids in delight.

                      1 Reply
                      1. re: chefxh
                        oliveoyl RE: chefxh Jan 2, 2008 07:55 AM

                        thanks for all of the ideas .. I ended up breading them slightly in a spicy flour & cornmeal mix (after a dunk in 1/2 & 1/2) frying them quickly in oil and serving with lemon slices and a sort of aoili tartar hybrid with capers & parsley ...they were yummy and the leftovers made great poor boys the next day ...

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