Finally! The Winners of My Razor Clams Recipe Contest!

Thursday, July 2, 2009

razor-clams-2

I know you’re probably wondering about the results of my razor clam contest. Yes, it’s been a long time coming, but I’m finally ready to announce the recipe I selected as the fate for my precious razor clams. There are two reasons why it took so long, the first being that I didn’t want to announce the winner until I had actually had made the recipe to show you. That required setting up a big enough block of time for me to prepare the dish, photograph it, process the photos and write the post. You know the drill. It seemed like every time I planned to do this, something came up and got in my way!

The second reason is that I received so many fantastic recipes and ideas that it was really, really, really hard for me to choose just one. In fact, I didn’t. Since I had a a total of five pounds of razor clams in my freezer, (my sous chefs and) I decided to choose not one, but THREE winning recipes! Even so, it was still a very difficult choice, making me wish that I had bought a lot more of those clams.

razor-clams-4

As I stated in my earlier post, my criteria for selecting a winning recipe was originality, availability of ingredients and ease of preparation. I also stated that my clams were already cleaned and shelled. So, while many of you submitted great recipes calling for unshelled clams, I couldn’t use them. All three of the recipes we chose met this criteria and yet, were very different. I’ve made one already, and can’t wait to try the other two!

So, without further ado, here are the three winners of one of these:

Cuisipro-Rasp

Are you ready?

Really, really ready?

Okay. Here we go!

Drumroll, please…..

Sailcat

“While not the lowest calorie preparation, razor clams benefit from a hot oil bath to a greater degree than any other food this humble cook has had the pleasure to encounter.

Dip clams into rice flour coating evenly. (Regular flour may be used but rice flour is best). Flour may be seasoned with any dry seasonings you like (pepper, garlic, herbs etc.)

Dip floured fish into lightly beaten eggs.

Roll egg coated fish into Panko bread crumbs (the best) and shake off excess so breading isn’t too thick)

After rolling in Panko crumbs and before you fry in oil, always put battered items in the freezer for at least 20 minutes. This is a secret for a restaurant quality fish fry! I have frozen breaded razor clams for up to a week before frying. When the Panko gets frozen to the egg wash, it sticks like cement and the crumbs never fall off and the results are beautiful.

Cook in peanut (first choice) or other vegetable oil which has been heated to 375 degrees. Cook for one minute or less. Razors will toughen if overcooked. You want the clams to be done right as the bread crumbs start to turn golden.

Enjoy one of the most succulent seafood entrees on the planet!”

razor-clams-3

This is the first recipe I used, and the one highlighted in these pictures.

********************

Toni

“When I read your dilemma, I immediately called my friend Darren who used to live on a boat in Seattle. He came back with this recipe for razor clam fritters, which he said he used to make all the time and people couldn’t stop eating them and RAVING!

In a food processor:

1 medium sweet onion
1 large leek – whites only
1 scallion
2 cloves garlic, slightly minced
1 C fennel bulb, cubed

Pulse till coarsely chopped. Put the mixture in a large bowl and add:

Kernels off 1 ear fresh corn
1/4C corn meal
1/2C AP flour

Toss to coat everything with flour and corn meal.

Finely dice 3 C clams
Add 2 large eggs plus 1 egg white
Salt and Pepper to taste
1 head flat leafed parsley, chopped
2 TBS fennel leaves, minced
1 C whole milk
1 generous C grated parmegiano-reggiano
2C Panko bread crumbs
zest of 1 lemon

Combine all ingredients. You should have a mixture which can be shaped into balls and then flattened.

Heat a heavy skillet. Spray with oil. Add the fritters and fry on both sides – slowly on side 1, then turning up the heat and frying until crispy on both sides.

Serve with tartar sauce – either home made or store bought. Either way, the play of the corn against the lemon zest is a knockout, and anyone who turns their nose up at a tartar sauce out of a jar will probably not count among your best friends anyway!”

********************

Lisa @ The Cutting Edge of Ordinary

“I have had this recipe bookmarked for a bit. It calls for a pound of those suckers!

http://www.cookthink.com/recipe/11120/Portuguese_Razor_Clam_Rigatoni

Sounds delicious!”

Congratulations, you three! I loved the recipes you submitted, and intend to recreate each of them! Please email me at stickygooeycreamychewyATgmailDOTcom, with your snail mail addresses so that I can get your prizes out to you.

Thanks also to everyone else who submitted a recipe or preparation idea for my razor clams. I wish I could send you all a prize!

16 responses to Finally! The Winners of My Razor Clams Recipe Contest!

  1. On July 03, 2009 at 3:37am, Manggy said...

    Congratulations to the winners! (Well, how can one compete with battering and frying eh? ;)

  2. On July 03, 2009 at 4:48am, Rosa's Yummy Yums said...

    Congrats to the winners! What a wonderful dish! Yummy!

    cheers,

    Rosa

  3. On July 03, 2009 at 5:29am, Ciao Chow Linda said...

    That photo makes me crave fried clams.

  4. On July 03, 2009 at 7:32am, Bellini Valli said...

    Congarts to all the winners. You had a lot of flavour on your hands Susan:D

  5. On July 03, 2009 at 11:01am, Jen of A2eatwrite said...

    One word for this one – YUM.

    LOVE these recipes, 'cause I LOVE clams.

  6. On July 03, 2009 at 11:05am, Wandering Chopsticks said...

    Oooh, more razor clam recipes for me to try. I'm curious to see how the rigatoni will turn out.

  7. On July 03, 2009 at 4:15pm, maris said...

    I had never even heard of razor clams and now I have all of these great recipes! :) Exciting!

  8. On July 03, 2009 at 10:48pm, Nina Timm said...

    You really had a big job here, Susan!!! I want to try everyone of them too!!!

  9. On July 04, 2009 at 3:00am, Cynthia said...

    Happy Independence to you and your family!

  10. On July 04, 2009 at 1:20pm, Ingrid said...

    Congrats to the winners!

    Happy 4th!
    ~ingrid

  11. On July 05, 2009 at 10:55am, Elra said...

    I never tried Razor clams before, sound really good Susan.

    Congratulation to the winner!

  12. On July 06, 2009 at 2:37pm, pinkstripes said...

    Your pictures look great! I've never had razer clams.

  13. On July 07, 2009 at 8:37am, we are never full said...

    congrats! i'm jealous… kidding!

    but i must say, frying the razor clams is nice, but frying anything is nice! i like the idea of the rigatoni one b/c you actually taste the clams. i guess i'm a purist but i do like anything fried!

  14. On August 05, 2009 at 4:53pm, Lisa@The Cutting Edge of Ordinary said...

    Hi Susan,

    I just wanted to let you know I didn’t received the grater yet. I didn’t want you to think I received it and wasn’t thanking you for it. I know the post office can be slow, but in case it was lost, I wanted you to know.

    Lisa

  15. On August 09, 2013 at 3:20pm, Best Ecig said...

    Thanks a bunch for sharing this with all folks you really recognize what you are speaking about! Bookmarked. Kindly additionally talk over with my website =). We can have a link alternate agreement among us|

  16. On February 08, 2014 at 10:39pm, Vicki Bennett said...

    Where can I buy razor clams? My family has been going to the beach since 1950′ we don’t have a place over there anymore and I am really jonesing for razor clams.

1 pings to Finally! The Winners of My Razor Clams Recipe Contest!

  1. On January 13, 2013 at 5:21pm, A Washington Catch & Meal Planning — Nutritious Eats pinged...

    [...] or this recipe for Panko Crusted Razor clams (photo credit from Sticky Gooey Creamy Chewy Blog). [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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