SEARED CLAMS WITH BROWN BUTTER
This recipe is good for and small clam, such as razor clams or littleneck clams. It makes a delicious appetizer as well.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 24 clams, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in a saucepan, over medium heat, until it turns brown and is fragrant; remove from heat, stir in juice from one lemon, and set aside.
- Heat a large griddle, or cast iron skillet, over high heat; once very hot, coat with olive oil and place clams, hinge side down, if possible, on griddle or skillet.
- Cook until they open, about 5 minutes; turn over and cook until the meat just starts to brown ( cook in batches, if necessary).
- Transfer clams to a serving platter.
- Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.
Nutrition Facts : Calories 309.3, Fat 24.2, SaturatedFat 14.8, Cholesterol 95.9, Sodium 900.4, Carbohydrate 6, Fiber 0.6, Sugar 0.5, Protein 17.5
SAUTEED RAZOR CLAMS OVER LINGUINI
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.
RAZOR CLAMS SEARED WITH BROWN BUTTER
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Put butter in a saucepan and cook over medium heat until it smells fragrant and turns nut-brown. Remove from heat. Stir in lemon juice and set aside.
- Put a large griddle or cast-iron skillet over high heat. When very hot, slick with olive oil. Place clams, hinge-side down if possible, on pan. Cook about 5 minutes, until clams open. Turn clams over and cook until the meat just starts to brown. You may need to do this in two shifts, or in two pans. Transfer clams to serving platter. Reheat butter, stir in chives and pepper and spoon over clams.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 11 grams, Sodium 660 milligrams, Sugar 0 grams, TransFat 1 gram
RAZOR CLAMS WITH SMOKED PAPRIKA BUTTER AND HOMINY
Provided by Gabrielle Hamilton
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a deep bowl, combine 1 gallon water with sea salt and cornmeal. Add clams, and soak for 2 hours. Rinse thoroughly.
- While clams soak, prepare paprika butter: In a mixer fitted with a paddle, cream butter. Add paprikas and coarse salt; mix thoroughly. Transfer to a sheet of plastic wrap. Shape into a log; chill until needed.
- Heat a large saute pan over high heat until very hot. Add clams, and pour wine on top. Cover, and cook until clams stop hissing (shells will be slightly open) and are just cooked through, 2 to 3 minutes. Transfer clams to a plate, cover and keep warm.
- Return pan to stove; reduce liquid by half. Add hominy and keep boiling, swirling to coat hominy, until liquid turns syrupy. Swirl in cold paprika butter a tablespoon at a time; sauce will thicken. Sprinkle in sherry.
- Place 6 clams on each serving plate. Pour hominy sauce over clams, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 16 grams, Carbohydrate 32 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 30 grams, Sodium 848 milligrams, Sugar 4 grams, TransFat 2 grams
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