RAZOR CLAM
You can’t go wrong with garlic butter razor clams. You can prepare razor clams using this simple method.
Razor clams are one of my favorites. Sweet, delicious, and one of my favorite clams ever, these are the best! Clams can be prepared in a plethora of manners. In their shell, the clams can be boiled, baked, or broiled.
In ceviche, the flesh can either be breaded and deep-fried, or eaten raw. Razor clams are classified as either Pacific razor clams or Atlantic razor clams. The shape is the key distinction.
Oblong in shape, the Atlantic species measure an average of 6 inches in length, resembling straight razors. The Pacific razor clams are egg-shaped, rounder, and shorter. They can be found mostly in Washington and Oregon.
There has been a rise in their popularity recently. When they are in season, fine dining establishments often serve them on their menus.
Washington state is the most common place to find these clams in the United States. Typically, the clamming season lasts from the end of October until the end of December. In October, November, and December, no digging is allowed before midday when low tide occurs in the afternoon or evening.
INSTRUCTIONS FOR CLEANING A RAZOR CLAM
Follow these steps to remove the sand:
- Cold water and salt in a large container.
- The clams should be soaked in cold water before cooking.
- Cover the clams with water.
- Allow 30 minutes for preparation.
- Afterward, rinse the clams under cold running water.
- Drain the water from the clams by placing them in a colander.
RAZOR CLAMS: HOW DO I COOK THEM?
On the stovetop, I fried the clams in a cast-iron pan. My garlic butter and pepper sauce turned out fantastic!
Cast-iron skillets cook clams quickly on the stovetop when they are scorching hot, so this is a must-do step for maximum results.
The garlic butter pepper sauce is all you need to make a restaurant-quality clam dish!
There are just 134 calories in one serving of this meal.
INGREDIENTS:
- 600 g of razor clams or Manila clams.
- 3 tablespoons of melted unsalted butter
- 3 cloves of finely minced garlic
- 1/2 teaspoon of pounded and chopped black pepper corn
- 2 stalks of scallion
- 1 tablespoon of vegetable oil
INSTRUCTIONS:
- Add salt to a container with ice-cold water and stir. Razor clams should be soaked in cold water. Set aside for 30 minutes. Razor clams should be rinsed under cold running water once they have been drained of their water. Drain the excess water by placing them in a colander. Set aside for later.
- In a microwave, melt the butter for around 20-30 seconds, until it’s totally dissolved. You’ll need to put in the black pepper and scallions now. Mix thoroughly.
- On the stovetop, heat a cast-iron skillet over high heat. Add the oil. Place the razor clams in a single layer on the skillet. When the razor clam shells are open, cook on high heat. You can use a cover to assist cook the razor clams in a cast iron skillet.
- Garnish each razor clam with a dollop of the garlic butter mixture. Serve hot, straight from the stovetop.