Best Baked Razor Clams Recipes

BAKED RAZOR CLAMS

Baked Razor Clams image

Provided by Florence Fabricant

Time 30m

Yield 2 to 4 appetizer servings

Number Of Ingredients 8

Ingredients

12 razor clams, about 1 pound, rinsed and scrubbed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 inch long piece of ginger, peeled and minced
3 tablespoons minced flat-leaf parsley leaves
1/2 cup dry bread crumbs
Black pepper
1/2 lemon cut in 4 wedges

Steps:

Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 3 grams, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams

RICH'S BROILED/BAKED RAZOR CLAMS

RICH'S BROILED/BAKED RAZOR CLAMS image

Categories Shellfish Bake Broil

Number Of Ingredients 8

Ingredients

Razor clams, cleaned. (The fresher the better)
Eggs, beaten (however many you need for your egg wash).
Ritz Crackers, regular kind (not the low-fat or low-sodium varieties), crushed. Enough to coat the clams.
Butter, melted. (Margarine works)
Dip the cleaned clams in the egg wash.
Coat well with crushed Ritz crackers.
Lay the clams out, single layer, on a greased baking sheet. (Lining the sheet with foil first makes easier clean up)
Drizzle the clams with melted butter, more or less to taste. (Without it you'll get dry clams)

Steps:

1. Put the pan on the top oven rack under the HOT broiler. 2. Broil 3 minutes. Turn over. Broil 3 more minutes, and they're done. Avoid over-cooking or the clams get rubbery. The key is a HOT broiler or oven. You can do this in a HOT (500-degree) oven, without having to turn the clams over, but I'm not sure of the time. I prefer the broiler, thank you. Done right, the clams are fork tender. And with no grease or oil spatter and mess from a frying pan, you'll probably never want to fry a clam again!