Razor Clams A La Plancha Recipes
RAZOR CLAMS A LA PLANCHA
Another of my new recipes. Always wondered what to do with those long odd-looking creatures on the fish counter, and now I know. Very simple and very tasty as a starter or tapa. The first time I cooked this, I used quite small clams (about 10mm wide) and it was fabulous. The second time, I could only get larger clams (about 20mm wide) and I found these a bit gritty - maybe I didn't soak them for long enough before cooking? I'd go for the smaller ones every time now!
Provided by Snowbunny Andorra
Categories European
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat a griddle until very hot.
- Add a little olive oil and a single layer of clams, hinge-side down.
- Once the clams have opened fully, turn them over so the meat is in contact with the griddle. (I find that some of the clams will fall out of the shells, so I remove the shells to the serving plate, giving me more room on the griddle).
- Heat for 1 minute, until lightly browned.
- Arrange on a warmed serving plate, drizzle on a little more oil and any juices remaining on the griddle.
- Repeat for any remaining clams.
- Serve with lemon wedges if desired.
Nutrition Facts : Calories 255.3, Fat 22.4, SaturatedFat 3.1, Cholesterol 29.6, Sodium 49.1, Carbohydrate 2.2, Protein 11.1
CALAMARES A LA PLANCHA
This dish of small, whole squids is a classic tapa from Andalucia (southern Spain). You could substitute squid rings or even small, white fish that have been butterflied. Although it's usually cooked on a hot, flat griddle (plancha), this recipe uses a frying pan.
Provided by Artichoke gal
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
- Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
- Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
- Serve squid very hot, drizzled with the parsley-garlic mixture.
Nutrition Facts : Calories 285.5, Fat 21.8, SaturatedFat 3.2, Cholesterol 264.2, Sodium 52, Carbohydrate 3.9, Fiber 0.1, Protein 17.8
RAZOR CLAMS OREGON STYLE
I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!
Provided by Martini Guy
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drizzle lime juice on clams, dip in buttermilk, dredge in Panko.
- Refrigerate about 10 minute to set breading.
- In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops.
- Salt and pepper clams to taste and saute until golden, about 1 minute on each side.
- Drain.
Nutrition Facts : Calories 351.9, Fat 36.8, SaturatedFat 16.9, Cholesterol 70.9, Sodium 20, Carbohydrate 3.4, Fiber 0.1, Sugar 0.5, Protein 4.1
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