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

ONE-POT SPICY CLAMS

One-Pot Spicy Clams image

Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small red onion, sliced
One 28-ounce can whole peeled tomatoes, drained and roughly chopped
1 serrano chile, halved lengthwise and sliced, seeded for less heat
1/2 cup dry white wine
4 pounds littleneck clams, scrubbed
Kosher salt
Crusty bread, for serving

Steps:

Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.

SWEET AND SPICY CLAMS

Sweet and Spicy Clams image

The sweetness is from honey, the spice from Sriracha sauce. Adapted from Mary's Fish Camp in Manhattan.

Provided by threeovens

Categories < 15 Mins

Time 15m

Yield 24 clams, 3-6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup peanut oil
1 large shallot, sliced thin
kosher salt
4 garlic cloves, sliced thin
24 razor clams (1/1/2 to 2 lbs) or 24 littleneck clams, rinsed and scrubbed (1/1/2 to 2 lbs)
3/4 cup dry white wine
2 tablespoons sesame oil
4 limes
2 tablespoons honey
1 1/2 tablespoons sriracha sauce, more to taste
1 tablespoon sesame seeds
fresh ground black pepper
2 green onions, sliced thin
crusty bread, for serving

Steps:

In a small saucepan, heat oil over medium-high heat; cook shallots until lightly browned.
Drain on paper toweling and season with salt.
Strain oil into a large saute pan or skillet and cook garlic, over medium heat, about 30 seconds, then add clams and wine; after a minute, turn clams.
Cover pan and let steam until clams open, about 5 minutes; transfer clams to soup plates, draining juices back into pan.
Whisk sesame oil, lime juice, hone, sriracha, and sesame seeds into pan; season with salt and pepper.
Adjust sriracha, as desired, and bring to a simmer; pour over clams, then garnish with green onions and fried shallots.
Serve with crusty bread.

Nutrition Facts : Calories 487.8, Fat 29.9, SaturatedFat 4.8, Cholesterol 34.8, Sodium 705.9, Carbohydrate 30.5, Fiber 3.2, Sugar 13.8, Protein 18.9

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