Razor Clams Seared With Brown Butter Recipes

Steps:

• Heat butter in a saucepan, over medium heat, until it turns brown and is fragrant; remove from heat, stir in juice from one lemon, and set aside.
• Heat a large griddle, or cast iron skillet, over high heat; once very hot, coat with olive oil and place clams, hinge side down, if possible, on griddle or skillet.
• Cook until they open, about 5 minutes; turn over and cook until the meat just starts to brown ( cook in batches, if necessary).
• Transfer clams to a serving platter.
• Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.

Steps:

• Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread.

Steps:

• Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
• Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
• Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.