tag:blogger.com,1999:blog-6263270192928461903.post3766332248131650189..comments2024-03-29T02:30:23.580-07:00Comments on Mary's Ramblin's: HOW NOT TO COOK RAZOR CLAMSMary Matzekhttp://www.blogger.com/profile/09271103301714965937noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6263270192928461903.post-39793536499316661402010-04-27T23:39:11.399-07:002010-04-27T23:39:11.399-07:00What to do with razor clams: Reserve the diggers ...What to do with razor clams: Reserve the diggers only for frying, reserve the necks and bodies for chowder. <br /><br />To fry the diggers (pre-split during cleaning), dredge them in seasoned flour, then beaten egg with a little added water, then in crushed cracker crumbs. Fry in shallow medium oil for one minute each side. Drain on brown paper bag and eat right away -- delectable! <br /><br />When using razor clams in chowder (the best!), chop them fine while still icy from the freezer, then add them as the last ingredient and turn off the heat. Do not boil!<br /><br />Experienced Clamdigger ChrisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6263270192928461903.post-13071936202911617982009-07-12T19:53:49.332-07:002009-07-12T19:53:49.332-07:00If you cook the clams too long it becomes tough. Y...If you cook the clams too long it becomes tough. You pretty much need to flash fry them in thin slices. I used the "foot" of the clam, breaded with herbed panko/bread crumbs and on med oil. But since you mentioned you didn't like greasy, then I quickly heated the clam juice till it was hot, then turned it off. Quickly added the super fine pieces from the body of the clams with basil leaves, butter and garlic and tossed it with pasta.Anonymousnoreply@blogger.com