Razor Clams with Kielbasa

Name: Razor Clams with Kielbasa
Total time: 30 min
Yield: 4 servings
Ingredients: 4 tablespoons neutral oil, like grapeseed or corn; 1 large onion, sliced; Salt and pepper; 24 razor clams, cleaned, or littleneck or Manila clams, scrubbed; 1/4 pound kielbasa or other garlicky sausage, sliced; 1/2 cup sake or not-too-dry white wine; 2 tablespoons finely chopped scallions; 1 tablespoon minced ginger; 1/4 cup soy sauce; 1 tablespoon sherry vinegar; Chopped fresh jalapeños or other fresh chilies for garnish

Recipe from David Chang

Adapted by Mark Bittman

Razor Clams with Kielbasa — Ruby Washington/The New York Times

Total Time: 30 minutes
Rating: 4(29)
Comments: Read comments

It’s not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better.

Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own. —Mark Bittman

Featured in: THE CHEF: DAVID CHANG; Fish and Vegetables, Cozying Up to Meat

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4tablespoons neutral oil, like grapeseed or corn
1large onion, sliced
Salt and pepper
24razor clams, cleaned, or littleneck or Manila clams, scrubbed
¼pound kielbasa or other garlicky sausage, sliced
½cup sake or not-too-dry white wine
2tablespoons finely chopped scallions
1tablespoon minced ginger
¼cup soy sauce
1tablespoon sherry vinegar
Chopped fresh jalapeños or other fresh chilies for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
Step 2
Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
Step 3
Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
Step 4
Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
Step 5
Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

Ratings

4 out of 5

29 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Dan7 years ago

Well, a razor clam is featured prominently in the picture, and it's about the equal of the other six clams. The photo clearly shows us that the recipe, although originally made with razor clams, will work with other types of clams. If I prepare this I'll probably use littlenecks.

RE2 years ago

Delicious but use only 2 tablespoons soy sauce and as soon as the clams open throw in a couple of hand fulls of the leafy greens of your choice (not kale or broccoli rabe) and steam 1 minute. Then add sauce and stir.

KT2 years ago

One half pound razor clam meat & chopped worked well

lucysky7 years ago

Why title a recipe "Razor Clams..." and then show predominately little neck and Manila clams?

Dan7 years ago

Private comments are only visible to you.