Cooking Razor Clams - Clam Recipes, including instructions for how to cook razor clams.

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This page features some of our favorite recipes for some of the non-finned goodies from the sea, rivers, and shorelines of both the Olympic and Kenai Peninsulas.

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Cooking Razor Clams

Throughout some the site's pages, we make lots of references to the delicious razor clam, perhaps our favorite of anything that is harvested in the water (OK, the surf in this case). Below, we'll tell you how to cook these scrumptious morsels. We'll assume that you know how to clean them, but if you aren't sure how to clean them, please visit our clam cleaning page!

Our favorite way to cook the razor clams is to make deep-fried clam steaks ... a pretty easy process, but with a couple of VERY important steps that are necessary to ensure safe cooking and a tender clam.

Your first step is to lay your finished clam steaks out on top of some newspaper covered by a few sheets of paper towels. Make Lay the razor clams out to dry. sure to do this several hours before you plan on cooking ... you want ALL of the moisture on the steaks' surface to be gone before proceeding ... you can hasten this process by patting dry with a paper towel if you like, but be careful of the paper sticking to the interior of the 'digger' pieces. If you proceed without the steaks being dry, you will encounter two problems: 1) breading will not adhere to the steak well, and most importantly 2) wet clams steaks will result in LOTS of splattering of the hot oil that you are cooking in, creating a potentially hazardous condition!

Although we never follow a specific recipe for creating the coating, you will need about: a half-dozen large eggs, a box of cracker MEAL (crumbs seem to hold too much oil ... OK, there is one 'healthy eating' tip ... but to us, it's more of a matter of taste!), Geting ready to bread the clams. 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. ground pepper (more or less depending upon your taste). This amount of breading will usually bread about 25-30 clams. Mix all of your dry ingredients in one bowl, and beat the eggs in another. Then simply dip your steaks into the beaten egg (one by one works best), allowing some of the beaten egg to run off, and then dip in the cracker meal mix, fully covering the steak ... be sure to do the dry bowl with one hand and the egg bowl with another ... if you switch back and forth, you will quickly have a hand the size of a cantaloupe! We usually bread all the clams before we begin cooking, laying them out on another pile of paper towels, or you may bread as you go.

When you are finished breading, get your oil ready ... we usually use a large saucepan filled about a third of the way up with oil. Cook 'em HOT and FAST!! Make sure to use one of those 'splatter guard' things (maybe someone can tell us what they are actually supposed to be called) ... it'll save a lot of clean-up in the end, especially if your clams aren't fully dry before you begin breading. It is very important to get the oil VERY hot before you begin ... be careful with this, but as a general rule, the hotter, the better. Then drop a few steaks in at a time, turning after about 30-40 seconds ... cook for a total of about a minute and a half until the steak turns a deep golden brown. Be sure not to cook too long as the clam will end up like a piece of leather if you do!! Allow the oil to heat back up inbetween each round of cooking ... if you cook more than 20 clams in a shot, be sure to change your oil before cooking more!

The finished clam steak!! Lay the cooked clams out on paper towels to drain ... placing several sheets inbetween each layer of clams that you have finished. Serve with cocktail sauce or ketchup. We prefer the jalapeno ketchup from Heinz, ENJOY!!! These steaks are also great the following day out of the fridge ... we always cook some extra to have sitting in there to munch on the next few days!

Other Recipes

Some people use razors for the following recipes, but we usually reserve their use for steaks. For the rest of these recipes, we usually usually use butter clams, horse clams, geoducks, or cockles, as their meat is typically a little stronger in flavor and not nearly as tender - better suiting chowders and dips.

Clam Dip

1/2 cup milk

2 pkgs. cream cheese (8 oz)

1 cup mayonnaise

1/2 cup green onion

3 Tbs. horseradish (we leave this out myself)

1/4 tsp. Tabasco sauce

1/4 cup Worcestershire sauce

2 cans (6 1/4 oz) minced clams, drained ... or 1 cup of cooked, chopped clams mentioned above

Another easy one ... just mix every together, grab a bag of chips, and turn on the game!

Crab Dip

1 8 oz. pkg. of cream cheese, softened

1 pt. of sour cream

2 cups flaked or chopped crab meat

1 Tbs. Worcestershire sauce

garlic, salt, and pepper to taste

In a bowl, use a power mixer to blend cream cheese, sour cream, and Worcestershire sauce. When well blended, stir (by hand) in the crab, and any garlic, salt, and pepper you wish to add. If the dip is too thick, add a little crab juice or milk ... just a little at a time.

Clam Chowder

1 medium size onion, chopped

1/2 celery stalk, chopped

5 carrots, chopped

1 lb. bacon, thinly sliced

10 medium potatoes, largely diced

1 Tbs. crushed garlic

1 tsp. pepper

1/4 tsp. thyme

2 Tbs. fresh parsley, chopped

4 quarts water

1 tsp. Tabasco sauce

4 cans chopped clams, drained

2 cans evaporated milk

Sauté the onion, celery, carrots, and bacon until the onion is clear ... drain excess oil created by the bacon. Add water, potatoes, garlic, pepper, thyme, parsley, and water ... simmer until the chowder begins to thicken and the potatoes are done. Then add the clams and Tabasco. Simmer for 1/2 hour, then add the evaporated milk ten minutes before serving. Do not overheat! The potatoes should thicken the soup and the clams add juice of their own, so don't add too much water! If the chowder is too thin, mix 1/2 cup of softened margarine and 1/2 cup of flour and drop by spoonfuls into the chowder before adding the evaporated milk.

Kung-Pao Prawns ( chicken or scallops if you prefer) ... one of our favorites!

1 Tbs. dry sherry

1 Tbs. cornstarch

1 tsp. salt

1/4 tsp. white pepper

1 1/2 pounds peeled prawns (diced chicken, scallops, or even halibut chunks work too!)

4 Tbs. cooking oil

COOKING SAUCE ( see directions below)

4 to 6 dry, hot chilie peppers

1/2 cup salted peanuts

1 tsp. minced garlic

1 tsp. ginger

2 whole green onions, cut in 1 1/2 inch lengths

COOKING SAUCE INGREDIENTS:

combine 2 Tbs. soy sauce, 1 Tbs. white wine vinegar, 1 Tbs. dry sherry, 3 Tbs. chicken broth (water works too), 2 tsp. sugar, 2 tsp. cornstarch.

In a bowl, combine sherry, cornstarch, salt, and white pepper. Add prawns (or whatever meat you decide to use) and stir to coat, then stir in 1 Tbs. of the cooking oil and let stand 15-30 minutes to marinate. Prepare the cooking sauce and set aside. Heat a wok or frying pan over medium heat. When the pan is hot, add 1 Tbs. of the oil. Add whole peppers and the peanuts and cook, stirring until the peppers just begin to char ... if they turn completely black, discard them and replace with new peppers. Remove the peanuts and peppers from the pan and set aside. Add remaining two Tbs. of oil to pan and increase heat to high. When the oil begins to get hot, add garlic and ginger. Stir once, and then add the prawns, cook the prawns until they turn pink, about three minutes. Add the peppers, peanuts, green onion to the pan. Stir the cooking sauce, add to the pan, and cook, stirring, until the the sauce bubbles and thickens. Serve over rice. This recipe is simply outstanding!

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