Oh, forgot...going to make some razor clams tonite, any ideas on how to cook? Steam? how long?
Thank you......
sdb
Lightly flour, pan fry hot and fast in browned butter, salt, pepper. Serve with slice of lemon and garnish with parsley.
sounds great steve, i guess could steam in some kind of thai way too, than add the reduced broth
I had some good ones at Prune. They were sauteed and drizzled with some kind of sauce.
looks like a lot of people (pan)fry. steves looks right on.
pan fried is how my grandmother made them and my fave thus far. Sushi must be amazing though, or other Japanese style.
Well, ended up putting them (wettish) in pretty hot saute pan (w/shells) in olive oil and little garlic, splash of w-wine, covered-8 min? (not even) Took em out,, with good amt of liquid they gave up. Put couple tbl. spoons(???) chorizo in pan...got em crispy, Took raze-clams out of shell threw em back in pan w/chorizo, parsley, real good olive oil, clam liq 1 min....Bingo...Came out great. Totally winged cooking time but somehow came out tender....Got lucky. Love those things... want to do pasta sauce-(w/bread crumbs?) or asian type thing next w/cilantro poss.....Skinnystyle...!
sdb
Sounds tasty!
very good sdb! winged w/ a life time of prep.
in spain they are treated like any clam, tia pol did a great version when the original chef was there, tender garlic-y....below sounds like a fun way
Steamed Razor Clams with Chili, Ginger and Vermouth
1 kg large razor clams, rinsed thoroughly and drained
1/2 cup dry white vermouth
5 cm (2 inch) length fresh ginger, peeled and julienned
3 cloves garlic, peeled and chopped
1 fresh red chili, seeded and julienned (I used bird's eye chilies for more bite)
1 Tbsp light soy sauce (or to taste)
A generous handful tender watercress sprigs, thoroughly rinsed and drained
Combine vermouth and clams and allow to steep in a large bowl for about 5 minutes. Drain clams (reserving vermouth) and steam over fiercely boiling water for 5 minutes only. Do not overcook, or the they will turn rubbery. Remove from steamer when done. Do not discard clam juices.
Heat about 1 tablespoon light vegetable oil in a wok and when hot, fry the ginger until browned. Add the garlic and stir until fragrant, ensuring garlic doesn't burn.
Add chilies, soy sauce, reserved vermouth, clams and clam juices to the wok and stir everything together, keeping the heat high. Once the broth simmers, turn off heat.
Dish out clams and garnish with the sprigs of watercress. I additionally garnished this with some extra crisp fried julienned ginger. Serve with white rice, or over soup noodles.
|
Thank you......
sdb
- Michelle S 4-18-2010 10:15 pm
Lightly flour, pan fry hot and fast in browned butter, salt, pepper. Serve with slice of lemon and garnish with parsley.
- steve 4-19-2010 1:32 am [add a comment]
sounds great steve, i guess could steam in some kind of thai way too, than add the reduced broth
- Skinny 4-19-2010 12:20 pm [add a comment]
I had some good ones at Prune. They were sauteed and drizzled with some kind of sauce.
- steve 4-19-2010 5:11 pm [add a comment]
looks like a lot of people (pan)fry. steves looks right on.
- bill 4-19-2010 6:54 pm [add a comment]
pan fried is how my grandmother made them and my fave thus far. Sushi must be amazing though, or other Japanese style.
- steve 4-19-2010 11:51 pm [add a comment]
Well, ended up putting them (wettish) in pretty hot saute pan (w/shells) in olive oil and little garlic, splash of w-wine, covered-8 min? (not even) Took em out,, with good amt of liquid they gave up. Put couple tbl. spoons(???) chorizo in pan...got em crispy, Took raze-clams out of shell threw em back in pan w/chorizo, parsley, real good olive oil, clam liq 1 min....Bingo...Came out great. Totally winged cooking time but somehow came out tender....Got lucky. Love those things... want to do pasta sauce-(w/bread crumbs?) or asian type thing next w/cilantro poss.....Skinnystyle...!
sdb
- Michelle S 4-20-2010 3:35 am [add a comment]
Sounds tasty!
- steve 4-20-2010 5:25 am [add a comment]
very good sdb! winged w/ a life time of prep.
- bill 4-20-2010 12:42 pm [add a comment]
in spain they are treated like any clam, tia pol did a great version when the original chef was there, tender garlic-y....below sounds like a fun way
Steamed Razor Clams with Chili, Ginger and Vermouth
1 kg large razor clams, rinsed thoroughly and drained
1/2 cup dry white vermouth
5 cm (2 inch) length fresh ginger, peeled and julienned
3 cloves garlic, peeled and chopped
1 fresh red chili, seeded and julienned (I used bird's eye chilies for more bite)
1 Tbsp light soy sauce (or to taste)
A generous handful tender watercress sprigs, thoroughly rinsed and drained
Combine vermouth and clams and allow to steep in a large bowl for about 5 minutes. Drain clams (reserving vermouth) and steam over fiercely boiling water for 5 minutes only. Do not overcook, or the they will turn rubbery. Remove from steamer when done. Do not discard clam juices.
Heat about 1 tablespoon light vegetable oil in a wok and when hot, fry the ginger until browned. Add the garlic and stir until fragrant, ensuring garlic doesn't burn.
Add chilies, soy sauce, reserved vermouth, clams and clam juices to the wok and stir everything together, keeping the heat high. Once the broth simmers, turn off heat.
Dish out clams and garnish with the sprigs of watercress. I additionally garnished this with some extra crisp fried julienned ginger. Serve with white rice, or over soup noodles.
- Skinny 4-20-2010 2:36 pm [add a comment]