Alaskan Razor Clams
Razor Clams are fat, sweet and tenderly chewy. We recommend tenderizing prior to cooking to discourage toughness that may form from cooking. Considered the best tasting clam by many, these versatile clams can be braised, poached, fried or deep fried. Let's not forget clam stew and chowder also.
Razor Clams get their name from a resemblance to old straight razors, and because their dark olive green or brown shells are razor sharp. Behind this sharp, dark shell is a white to purple-brown meat.
The highest concentration of Alaskan Razor Clams lies on the Alaska Peninsula from Cordova area and both sides of the Cook Inlet. Alaskan Harvest brings you clams straight from the clam diggers and from remote areas where small planes are necessary to collect fresh clams right off the beaches. Our Razor Clams are then de-shelled, cleaned, flash frozen and packed.
Recipe: Razor Clam Steaks
- 6 razor clams
- 2 cup buttermilk (this is the secret for lovely, tender razor clams)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup fresh toasted bread crumbs
- 1/2 cup uncooked polenta (corn grits)
- 1/2 cup cornmeal
- Vegetable oil for deep-frying
- Tartar sauce
Preparation Instructions
1. Sprinkle the neck of the razor clams with meat tenderizer and pound with a meat mallet 4 or 5 times.
2. In a flat dish, stir together the buttermilk, salt and pepper. Lay the clams in the buttermilk and refrigerate for several hours.
3. In a flat dish, stir together the flour, bread crumbs, polenta and cornmeal. Lift the clams out of the buttermilk and let excess milk drain off. Dredge the clams in the flour mixture and lay on a wire rack to dry for a few minutes.
4. Preheat the oil in a deep pot or wok to 375 degrees F. When the oil is hot, fry the clams, 2 at a time, for 1 minute. Lift from the hot oil with a slotted spoon and drain on paper towels. Let oil reheat for a minute or 2 before adding more clams. Serve hot with tartar sauce.
Recipe Courtesy of Adam Sappington of Wildwood restaurant
