Best 2 Baked Razor Clams Recipes

Embark on a culinary journey to the shores of Spain with our delectable Baked Razor Clams recipe. These succulent razor clams, nestled in their delicate shells, are baked to perfection with a symphony of Mediterranean flavors. Our recipe offers two variations to tantalize your taste buds: the classic Baked Razor Clams and the indulgent Baked Razor Clams with Chorizo and White Wine.

In the classic rendition, the razor clams are bathed in a savory broth infused with garlic, parsley, and a touch of lemon juice. The briny sweetness of the clams harmonizes beautifully with the aromatic broth, creating a simple yet elegant dish.

For a more robust flavor profile, our Baked Razor Clams with Chorizo and White Wine tantalize the senses. Plump chorizo sausage and aromatic white wine join forces to elevate the clams to new heights of flavor. The chorizo's smoky paprika and the wine's acidity add depth and complexity to the dish, making it a true feast for the senses.

Whether you prefer the classic simplicity or the bold flavors of the chorizo and white wine variation, our Baked Razor Clams are sure to leave you craving more. Dive into the flavors of Spain and treat yourself to this exquisite dish.

Here are our top 2 tried and tested recipes!

BAKED RAZOR CLAMS

Baked Razor Clams image

Provided by Florence Fabricant

Categories easy, quick, appetizer

Time 30m

Yield 2 to 4 appetizer servings

Number Of Ingredients 8

Ingredients

12 razor clams, about 1 pound, rinsed and scrubbed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 inch long piece of ginger, peeled and minced
3 tablespoons minced flat-leaf parsley leaves
1/2 cup dry bread crumbs
Black pepper
1/2 lemon cut in 4 wedges

Steps:

Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 3 grams, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams

RICH'S BROILED/BAKED RAZOR CLAMS

RICH'S BROILED/BAKED RAZOR CLAMS image

Categories Shellfish Bake Broil

Number Of Ingredients 8

Ingredients

Razor clams, cleaned. (The fresher the better)
Eggs, beaten (however many you need for your egg wash).
Ritz Crackers, regular kind (not the low-fat or low-sodium varieties), crushed. Enough to coat the clams.
Butter, melted. (Margarine works)
Dip the cleaned clams in the egg wash.
Coat well with crushed Ritz crackers.
Lay the clams out, single layer, on a greased baking sheet. (Lining the sheet with foil first makes easier clean up)
Drizzle the clams with melted butter, more or less to taste. (Without it you'll get dry clams)

Steps:

1. Put the pan on the top oven rack under the HOT broiler. 2. Broil 3 minutes. Turn over. Broil 3 more minutes, and they're done. Avoid over-cooking or the clams get rubbery. The key is a HOT broiler or oven. You can do this in a HOT (500-degree) oven, without having to turn the clams over, but I'm not sure of the time. I prefer the broiler, thank you. Done right, the clams are fork tender. And with no grease or oil spatter and mess from a frying pan, you'll probably never want to fry a clam again!

Tips:

Select fresh razor clams: Look for clams that are tightly closed and have a briny smell. Discard any clams that are open or have a foul odor.
Clean the clams thoroughly: Scrub the clams under cold water to remove any dirt or debris. Use a small brush to clean the inside of the shells.
Soak the clams in salted water: This helps to remove any remaining sand or grit from the clams.
Use a variety of seasonings: Garlic, butter, lemon juice, and white wine are all classic seasonings for razor clams. You can also add herbs such as parsley, thyme, or rosemary.
Don't overcook the clams: Razor clams are best when they are cooked quickly and remain tender. Overcooking will make them tough and chewy.

Conclusion:

Razor clams are a delicious and versatile seafood that can be enjoyed in a variety of ways. Whether you bake them, grill them, or fry them, razor clams are sure to please. With their delicate flavor and tender texture, they are a perfect addition to any meal. So next time you're looking for a new seafood dish to try, give razor clams a try. You won't be disappointed!