Best Sweet And Spicy Razor Clams Recipes

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SWEET AND SPICY RAZOR CLAMS



Sweet and Spicy Razor Clams image

Provided by Florence Fabricant

Categories     easy, quick, appetizer

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 14

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

SWEET AND SPICY RAZOR CLAMS



Sweet and Spicy Razor Clams image

How to make Sweet and Spicy Razor Clams

Provided by @MakeItYours

Number Of Ingredients 14

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.

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