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!
Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!
Boil potatoes in water with 1/2 teaspoon salt.
Saute bacon; add onions and saute until tender; drain grease.
Mix in 3 tablespoons flour and add the milk.
Add potatoes and clams, salt and pepper to taste.
Heat, but do not boil.
other minute.
Add the clams to the pot, cover
Open the clams; drain off and save the juice and remove the clams from the shells.
Chop the clams or put them through a meat grinder.
(See \"How To Prepare Clams\" under Broiled Stuffed Clams recipe.)
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.