Preheat oven to 325 degrees F.
In a bowl combine all the ingredients except for the paprika and stir well.
Pour mixture info a shallow pan and sprinkle with paprika.
Bake at 325 degrees F for 90 minutes.
Serve immediately or cover and store in refrigerator until serving.
Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.
nd a single layer of clams, hinge-side down.
Once
Heat the vegetable oil in a large skillet over high heat. Stir the ginger into the hot oil, and cook until fragrant, about 30 seconds. Add the razor clams in their shells, and cook until all of the clams have opened, about 2 minutes. Stir in the sa cha sauce and water, and bring to a boil. Toss with the bell pepper and green onions to serve.
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.
third bowl. Flour the clams well, shaking off any excess
Chop razor clams and use some of the juice.
Mix all ingredients together.
Store in fridge several hours before serving.
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.
lended. Mix in the zucchini, razor clams, onion, and garlic; set aside
third bowl. Dip a razor clam into the egg, then
ilk, heavy cream, liquid from clams, and bay leaf to the
Drain clams and save liquor. Chop clams into 1/2 to 3/4-inch pieces. Fry bacon until almost done and then add onion and celery; cook until tender. Do not drain, but set aside. Cook the potatoes separate and drain. Make a white sauce from the butter, flour and milk, adding the garlic, white pepper and salt to taste. Feeds 8 to 10 people.
inutes.
Add the mussels, razor clams, shrimp, and squid by placing
about 30 seconds, then add clams and wine; after a minute
ith olive oil and place clams, hinge side down, if possible
On high heat in a 2-quart pot, melt the butter.
Add the onion and garlic and saute' until lightly browned.
Add the celery, potatoes, chicken stock and white wine.
Cook until potatoes are done, then add leeks and cream.
Continue to add herbs, parsley, salt and pepper to taste.
Let simmer for about 2 to 3 minutes, then add the razor clam meat.
Simmer for 15 more minutes and serve.
Serve with crusty French bread and more white wine!
In large skillet, arrange clams and add 1/2 inch water.
Cook covered over medium high heat for 5 minutes or until clams open. Remove clams, reserving 3/4 c. liquid, strain liquid.
Remove clams from shells, then chip clams, keep shell halves.
Steam clams open.
Place clam meats in blender on \"chop\". Save clam broth from clams.
Save all shells.
Cut onions and green peppers in small pieces.
Saute until tender.
Cook bacon crisp and break into bits.
Saute garlic and onion in oil.
Add mushrooms and clams.
Add juice from clams.
Cook until hot and it boils.
Add bread crumbs, salt, pepper and Worcestershire sauce.
Stuff shells and bake at 375\u00b0 for approximately 20 minutes.
ook until translucent. Stir in clams, crab meat, parsley, lemon pepper
Melt butter with herbs on low heat for 20 minutes.
Meanwhile, chop celery, green pepper, onion and clams.
Add that to the bread crumbs and herbed butter.
Mix thoroughly.
Fill the clam shells and top with bacon.
Bake in a preheated 375\u00b0 oven for 25 to 30 minutes or until golden brown.
Fills 15 to 20 large clam shells.