Discussion in 'Off Topic' started by Trlsmn, May 27, 2010.
YUM ! Fresh caught or store bought ?
And you didn't invite me? One of my favorite foods!
If you leave now...............................they'll probably still be gone before you get here.
Costco $5.95 a lb, shelled and cleaned.
My H-LL beats the cost of going to the beach !
Have you ever tried Japanese Panko bread crumbs ?
Yes, as a matter of fact you're looking at them! :thumbup:
You always have the coolest Costco finds! I didn't think that they carried razor clams.
When I was a kid, we used to dig those at Ocean Shores just W. of Aberdeen/Hoquiam. We cleaned them, and breaded and cooked and ate them fresh.
Every time I've ever ordered them in a restaurant since they've been tough. Fresh, they are extremely tender.
Are these very tender like fresh ones?
Makes me want to head over to Seaside next minus tide.
Yes they were very tender. I only cook them for 30 seconds per side.
If they were tough, they were over cooked.
Calamari can be tough but putting them in an oven for 20-25 minutes at about 325 will make them tender again.
I have not tried that method with razor clams.
Actually we didn't dig the clams. We shot them with clam guns. Maybe that's what made them tender. :laugh:
I grew up in Alaska and this was an absolute staple of our diet! Miss it so much. You can't get them cooked like this anywhere I know of. Making me drool just thinking of it.
C'mon. Isn't anyone going to give me a :thumbup: on the clam guns? Here are two types, literally called clam guns, or at least they were when I was a kid. Google images thinks they are:
I thought everyone already knew what a clam gun was. Push, put your finger over the hole, pull, better yet bring kids that way you can get a bigger limit and they can do the work.
Anyone here who can tell me and the wife how to keep the bread on the clams?
We are cooking a couple pounds of razor clams as I write this. And a couple pounds of calamari.
We are using milk and then bread crumbs to try and get it to stick. Should we use egg then bread crumbs ? Maybe we are using too much oil. Only about 1/4 inch deep of oil.
Well any help would be appreciated. Thanks!
The Japanese Panko bread crumbs have a wonderful flavor. Just cant make'em look like Trlsmn's.
pat the clams dry and try flour, egg, panko. 1/4 inch of oil should be fine, just keep it at the right temperature. if they're soaking up the oil, it's not hot enough. if the oil starts to smoke or catches on fire, it's too hot.
I always go flour, then well beaten egg, then crumbs no matter if it's clams or chicken.
Thanks Gunner and Zach...we are fat and full!!! :sleep:
Yes, we used egg then crumbs..YUM YUM!!!
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