Spaghetti & Clam Sauce
1-1 1/2 C. clams -grind about 6 big razor clams (reserve the liquid)
1 C. dry white wine, very dry sherry or vermouth.
1 C. chopped onions
1-2 cloves garlic
1/4 C. butter and 1/4 C. olive oil
1-2 tsp. oregano
1-2 tsp. basil
3 Tbl. Romano or Parmesan cheese (grated)
Salt and pepper to taste
2 Tbl. parsley if you use dried - 1 cup if you use fresh-chopped
1 Pkg. spaghetti noodles cooked
Saute onion and garlic (crushed) in butter and oil combined until almost tender. Add spices. Combine wine and clam juice and add it at this point - simmer to reduce some liquid then pour in the clams, parsley and cheese. Simmer for a few minutes to warm up clams. Add salt and pepper. Pour the whole pan of sauce on your cooked spaghetti. Sprinkle on more cheese as desired.
“Smoked” Razor Clams
1 limit of razor clams (cut into small pieces)
1/2 C. oil
1 tbsp. Liquid smoke
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 tbsp. seasoning salt
1 tbsp. chili powder
1 tbsp. celery salt
1 tbsp. garlic powder
Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees for 1 hour. Stir and drain frequently, saving juice. Store clams and juice in air-tight container. Will keep in refrigerator 2-3 weeks.
Fried Razor Clams and Fritters
Cheese flavored goldfish crackers
Chopped chives, sauted shallots or onions
Run cheese flavored goldfish crackers through a food processor and use them for the breading for frying the clams. The herbed, cheesy flavor is delicious.
You can also use them for clam fritters. Take the leftover egg and breading, add the milky clam liquid (minus sand) from the bowl the clams were in before breading, add some chopped clam, and if you wish, some chopped chives, or sauteed chopped shallots or onions and fry the fritters in the pan used to do the clams. This is almost better than the clams by themselves, and it stretches the limit to feed your limitless friends, and your friends will be limitless, once word gets around
Best Darn Razor Clam Dip Ever
2- 8 oz. pkgs. of cream cheese reduced fat variety works fine)
8-10 oz chopped razor clams (gently cooked) a little - to lots- of clam nectar from the cooked clams (depending on how clammy you like it)
1 Tbs. Worchestershire Sauce (use the brown variety ONLY)
1 Tbs. lemon juice
1 Tbs. garlic powder
Salt to taste
A little sugar to taste if you like
3-4 shots of tabasco
1- tsp lemon zest (if you like) for flavor and garnish
1-2 finely chopped green onion(s) for flavor and garnish chili powder or paprika for some "kick & color"
Finely (or not so finely) chop razor clams in processor (or by hand)
Cook on Power 8 (sauté) ~ 1.5- 2 min. in microwave in container with vented lid.
CAUTION: Do not overcook clams!! (Unless you like chopped rubber bands.) You can always cook a little more if need be.
Cool clams quickly after cooking (I put dish in freezer for 5-10 min )
Add clams and nectar (all or some)
Mix all above ingredients
Adjust salt, sugar, garlic, lemon, Tabasco, zest to taste
Garnish and enjoy !!!
Note: For thinner consistency, add or substitute sour cream, cottage cheese or plain yogurt for some of the cream cheese.
Pacific Razor Clams with Lemongrass
4 large Northwest razor clams
Pacific Rim Herb Paste
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced fresh garlic
1 small stalk fresh lemongrass, end cut off, trimmed and finely minced
1/2 teaspoon chili paste (sambal olek)
2 teaspoons canola oil
1/4 teaspoon kosher salt
2 teaspoons canola oil
3 green onions, trimmed and cut into 1-inch pieces
1/2 small red bell pepper, cut into thin strips
1/2 teaspoon Asian fish sauce
1/4 cup light coconut milk (or use regular)
Garnish: 5–6 large cilantro sprigs, coarsely chopped; 1 lime, quartered, or 2 tiny Key limes, halved
Clean the clams and separate the body from the neck part of the clam. Cut the neck part into bias strips.
Make the herb paste: Combine the ginger, garlic, lemongrass, chili paste, oil and salt together in a small bowl. If you have a food processor, then give it a quick pulse to combine. Toss with the clams.
Heat 2 teaspoons oil in a large non-stick pan over medium-high/high heat. Cook the body part of the clam for 1 minute, turning as needed. Then add the remaining clam strips, green onions and bell pepper and sauté for about 1 minute more, moving ingredients around the pan as they cook. Add fish sauce and coconut milk and cook about 1/2 – 1 minute until heated through. Sprinkle with cilantro, and serve with limes for squeezing. Serve immediately.