Razor Clam cooking. Who is the expert?

Jennie@ifish · 07-29-2001, 02:53 PM

I want to cook my clams tonight, (bought some Alaska ones at Fred Meyer on sale, since I didn't get to go when I was in AK) and I want to cook them a way I had them served to me once.
They were cooked real fast with crushed up soda cracker breading.
How do you do it? Anyone know?
Egg dip, then cracker crumbs? Or the other way around? Or double dip?
Hot oil and how long? Real quick, right?
I can't wait!!!! Yummmmmmmmmmmmmmm
Jen [img]images/icons/grin.gif[/img]

Hummingbird · 07-29-2001, 03:03 PM

Hi Jennie,
You already are halfway there. rol them in the egg , themn in either corn meal or finely crumbled soda crackers and then in the egg again but not necessary. Place them in a hot skillet with a butter and oil mixture (so the butter doesn't burn add oil first)Cook them a couple minutes on both sides til golden brown. [img]images/icons/wink.gif[/img] .Now your ready for some goooood eatin' [img]images/icons/cool.gif[/img] Have a nice dinner. Tom

poshie · 07-29-2001, 03:15 PM

Jen...make sure they are really, really dry before you dip and if possible do them on a gas burner just til they are a golden brown.I have a gas burner on my BBQ and it is great...the smell is all outside. We also use a pan that I make a batch of soup in instead of the frying pan and it doesn't seem to spatter as much. Clean grease is the key. [img]images/icons/smile.gif[/img] [img]images/icons/smile.gif[/img]

Jennie@ifish · 07-29-2001, 03:22 PM

I can't wait!

Stz ll · 07-29-2001, 03:25 PM

There is only one way to cdook razor clams. Thixs comes from over 75 years of experience. (no I am not 75 years old). Take your razor clams dip in egg and coat in Cracker Meal. (and only Cracker Meal). The key to a good razor clam is very quick cooking. Razor's have to be cooked in deep fat. Heat the oil in the fryer to 375 to 400 hundred degrees. Cook the razor clams in the hot oil for no more than 1 to 2 minutes. You will be able to tell when they are crisp and a nice golden color. I am sure Drachir and Fish Chaser will verify the accuracy of this post. Try this way you will be glad you did!!! [img]images/icons/smile.gif[/img]

Jennie@ifish · 07-29-2001, 03:29 PM

BUT I DON'T have cracker meal! WAH!
Jen

07-29-2001, 03:36 PM

Don't over cook....duh! Clams that are over cooked tend to be like chewing on rubber. The Oysters of the West place which is near you Jen has great razors but the service there is lousy! They may feel like waiting on you but then again maybe not.
Stew

AuntyM · 07-29-2001, 03:39 PM

Jen,

You can put saltines and or ritz crackers in a ziplock bag. Press all the air out, and smack them with a mallet till they are fairly fine crumbs. I have tried it and it tastes fine.

Jennie@ifish · 07-29-2001, 04:32 PM

That's what we just did.
Looks good to me!
Water or milk in the egg or just plain?
I love this instant cooking lesson!
J

Stz ll · 07-29-2001, 04:44 PM

Jen, Water is all you ned in the egg. Cracker meal actually can be any type of crushed cracker. I meant just dont use heavy batters, etc.!!

brshooter · 07-29-2001, 04:45 PM

Grate a little asiago cheese in with your cracker crumbs. Helps bond the crumbs so that they won't fall off when you turn the clams in the frying pan. Adds a nice flavor as well

Joe Schwab · 07-29-2001, 05:04 PM

Wait Jennie!!! My wife is the all time clam cookin champion. She did it for 5 years at Clam Gulch and fried literally thousands. The clams should be dipped in flour, egg wash (eggs with a little water) and then Panco breading. Let hem sit for an hour or so in the refer. The breading wil not come off. One minute to a side in very hot white blend oil. MMMM MMMMMM !!! Of course salt and pepper to taste. [img]images/icons/smile.gif[/img] [img]images/icons/smile.gif[/img]

[ 07-29-2001: Message edited by: Capt. Hook ]

Jennie@ifish · 07-29-2001, 05:34 PM

I'm going to have the best clams this side of the Alaskan Peninsula!
I am going to copy and paste all this and put it into a web page for handy access.
How to cook clams, by the ifish group!
Hey! You guys forgot about the fine wine!
I opened a bottle.... where does it go?
Cheers!
Jen

Salmonator · 07-29-2001, 06:24 PM

I think the flour dip that cap'n hook mentioned is a must. The fun part is trying all the different bread crumb flavors! My all time favorite is progresso parmesan flavored crumbs with a little garlic salt mixed in. The great thing about this method is that you can do it with literally any fish or game and make it taste good. Even tenderized duck breast. Halibut done this way is out of this world.. Joe

Jennie@ifish · 07-29-2001, 07:14 PM

ohmygosh, those were the best clams I ever tasted!
I breaded em, and after talking to Evelyn, Joe's wife, I followed her instructions to let them sit in the fridge for at least a half hour. (she says sometimes for up to a half day).
Then Bill fried them up really quick like.
My, oh my were they good! Golden brown! Oh yeah, she also said to pound out the necks a bit so they aren't so tough. Good advice!
I think I'd rather have clams than prime rib!
J