Best Sweet And Spicy Razor Clams Recipes

SWEET AND SPICY RAZOR CLAMS

Sweet and Spicy Razor Clams image

Provided by Florence Fabricant

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup soy or peanut oil
1 large shallot, sliced thin
Kosher salt
4 cloves garlic, slivered
24 razor clams, 1 1/2 to 2 pounds, rinsed and scrubbed
3/4 cup dry white wine
2 tablespoons sesame oil
Juice of 4 limes
2 tablespoons honey
1 1/2 tablespoons sriracha sauce, more to taste
1 tablespoon sesame seeds
Black pepper
2 scallions, sliced thin
Crusty bread for serving

Steps:

Pour oil in a small saucepan over medium-high heat. When hot, lightly brown a piece of shallot, add the rest and fry until golden brown. Drain shallots, place on paper towel and season with salt. Set aside. Pour oil from pan through a strainer into a large sauté pan. Add garlic and sauté on medium until golden. Add clams and wine; after a minute, turn clams. Cover and steam until clams open, about 5 minutes. Transfer clams to soup plates, draining juices back into pan.
Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan. Season to taste with salt and pepper. Adjust sriracha as desired. Bring to a simmer and pour over clams. Scatter scallions and fried shallots on top. Serve with crusty bread.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 800 milligrams, Sugar 7 grams, TransFat 0 grams

SWEET AND SPICY RAZOR CLAMS

Sweet and Spicy Razor Clams image

How to make Sweet and Spicy Razor Clams

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1/4 cup soy or peanut oil
1 large shallot, sliced thin
Kosher salt
4 cloves garlic, slivered
24 razor clams, 1 1/2 to 2 pounds, rinsed and scrubbed
3/4 cup dry white wine
2 tablespoons sesame oil
Juice of 4 limes
2 tablespoons honey
1 1/2 tablespoons sriracha sauce, more to taste
1 tablespoon sesame seeds
Black pepper
2 scallions, sliced thin
Crusty bread for serving

Steps:

Pour oil in a small saucepan over medium-high heat.
When hot, lightly brown a piece of shallot, add the rest and fry until golden brown.
Drain shallots, place on paper towel and season with salt. Set aside.
Pour oil from pan through a strainer into a large sauté pan.
Add garlic and sauté on medium until golden.
Add clams and wine; after a minute, turn clams.
Cover and steam until clams open, about 5 minutes.
Transfer clams to soup plates, draining juices back into pan.
Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan.
Season to taste with salt and pepper.
Adjust sriracha as desired.
Bring to a simmer and pour over clams.
Scatter scallions and fried shallots on top.
Serve with crusty bread.