Best Razor Clams With Kielbasa Recipes

RAZOR CLAMS WITH KIELBASA

Razor Clams with Kielbasa image

It's not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own.

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons neutral oil, like grapeseed or corn
1 large onion, sliced
Salt and pepper
24 razor clams, cleaned, or littleneck or Manila clams, scrubbed
1/4 pound kielbasa or other garlicky sausage, sliced
1/2 cup sake or not-too-dry white wine
2 tablespoons finely chopped scallions
1 tablespoon minced ginger
1/4 cup soy sauce
1 tablespoon sherry vinegar
Chopped fresh jalapeños or other fresh chilies for garnish

Steps:

Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 1613 milligrams, Sugar 3 grams, TransFat 0 grams

FRIED RAZOR CLAMS

Fried Razor Clams image

A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Provided by SALMONSNAGGER

Categories Appetizers and Snacks Seafood

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

Steps:

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.

Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g

SAUTEED RAZOR CLAMS OVER LINGUINI

Sauteed Razor Clams over Linguini image

Provided by Food Network

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons butter
3 tablespoons extra-virgin olive oil
3 tablespoons chopped garlic
1 pound razor clams, removed from shell and cleaned*
1 cup clam juice (from razors if possible)
1/4 cup dry white wine
1/2 pound pre-cooked linguini
5 tablespoons grated Parmesan
1/4 cup chopped cilantro
Crusty bread

Steps:

Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread.