Razor Clams With Smoked Paprika Butter And Hominy Recipes

RAZOR CLAMS WITH SMOKED PAPRIKA BUTTER AND HOMINY

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.

FRIED RAZOR CLAMS

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.

CLAMS WITH SMOKED PAPRIKA

Steps:

• Scrub clean clams with water.
• In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
• Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
• Cover with lid and cook only until clams open up, about 4-5 minutes. Toss any clams that do not open up.
• Toss in minced parsley and serve.

EASY SMOKE FLAVORED RAZOR CLAMS

Steps:

• Preheat oven to 325 degrees F.
• In a bowl combine all the ingredients except for the paprika and stir well.
• Pour mixture info a shallow pan and sprinkle with paprika.
• Bake at 325 degrees F for 90 minutes.
• Serve immediately or cover and store in refrigerator until serving.
• Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.