Easy Brownies
Mark Bittman
3934 ratings with an average rating of 5 out of 5 stars
3,934
40 minutes
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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.
Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.
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 The photo clearly shows us that the recipe, although originally made with razor clams, will work with other types of clams.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.
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.
One half pound razor clam meat & chopped worked well
Why title a recipe "Razor Clams..." and then show predominately little neck and Manila clams?
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 The photo clearly shows us that the recipe, although originally made with razor clams, will work with other types of clams.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.
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