Razor Clam In Sha Cha Sauce Recipes

SWEET AND SPICY RAZOR CLAMS

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.

RAZOR CLAMS WITH KIELBASA

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.