Sweet and Spicy Razor Clams
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup soy or peanut oil
- 1large shallot, sliced thin
- Kosher salt
- 4cloves garlic, slivered
- 24razor clams, 1½ to 2 pounds, rinsed and scrubbed
- ¾cup dry white wine
- 2tablespoons sesame oil
- Juice of 4 limes
- 2tablespoons honey
- 1½tablespoons sriracha sauce, more to taste
- 1tablespoon sesame seeds
- Black pepper
- 2scallions, sliced thin
- Crusty bread for serving
Nutritional analysis per serving (6 servings)
339 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 22 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour oil in a small saucepan over medium-high heat. When hot, lightly brown a piece of shallot, add the rest and fry until golden brown. Drain shallots, place on paper towel and season with salt. Set aside. Pour oil from pan through a strainer into a large sauté pan. Add garlic and sauté on medium until golden. Add clams and wine; after a minute, turn clams. Cover and steam until clams open, about 5 minutes. Transfer clams to soup plates, draining juices back into pan.
- Step 2
Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan. Season to taste with salt and pepper. Adjust sriracha as desired. Bring to a simmer and pour over clams. Scatter scallions and fried shallots on top. Serve with crusty bread.
Private Notes
Comments
The recipe is great , however there is no mention about cleaning the razor clams first!! I got stomach sick from not doing it, so look for video tip on how to clean and make sure you use cleaned razor clams !!
Recipe is great ! However there is no mentioned of cleaning razor clam first ! I got stomach sick from not doing it, so look for cleaning video tip and use cleaned razor clams
The liquid volumes are slightly off even if the flavor profiles are spot on. Made a slight detour in terms of sautéing the garlic in butter and then adding clams and wine. Then followed the recipe exactly but was still difficult to thicken/emulsify. Would suggest reducing wine and lime juice since the clam/pan juices will add some liquid to the overall sauce.
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