1 prepared pizza crust
1 cup red razor clam sauce
1 cup shredded parmesan
1/2 cup shredded mozzarella
Fresh basil chopped-however much you might like
For sauce:
10 razor clams, cleaned
1 can or jar of your favorite tomato sauce

Preheat oven to 425 degrees.
For sauce:
In a saucepan add just enough water to cover the bottom (about 1/2 cup or more) and bring to a boil, add your razors, cover with a lid and cook for about 3 minutes.
Once the clams are cooked remove from the water and let cool, set water aside for later use. While clams are cooling warm up your favorite tomato sauce on the stove top.
Chop clams coarsely and add to the warmed tomato sauce and stir to combine well, then add about 1/4 cup of the clam water to the sauce and stir. Simmer for about 5 minutes.
Preparing Pizza:
Spread pizza crust with 3/4 cup clam sause sprinkle with 1 cup parmesan spread the rest of the sauce on and top with mozzarella and sprinkle with fresh chopped basil.
Cook unti cheese is melted around 12 minutes.

With all the extra sauce you can make another meal by serving over linguini. Check out that recipe here @ www.recipesfromthewild.com

hide recipe

10 razor clams, cleaned
1 can or jar of your favorite tomato sauce
1 package linguini
Parmesan cheese

Cook linguini, strain, and set aside until the razor clam sauce is ready.
In a saucepan add just enough water to cover the bottom (about 1/2 cup or more) and bring to a boil, add your razors, cover with a lid and cook for about 3 minutes.
Once the clams are cooked remove from the water and let cool, set water aside for later use. While clams are cooling warm up your favorite tomato sauce on the stove top.
Chop clams coarsely and add to the warmed tomato sauce and stir to combine well, then add about 1/4 cup of the clam water to the sauce and stir. Simmer for about 5 minutes.
Serve over linguini.

I have yet to perfect a home made tomato sauce for my razors so in the meantime I cooked up (pun intended) this recipe. Oh, I also use a cuisinart to chop my clams but hand chopping them works just fine.

hide recipe

1/2 C Butter
1-2 Celery stalks, diced
1 Carrot, diced
1 lb. Red Potatoes, skin on and cubed
1/2 White Onion, diced
1 C Flour
16 oz Clam Juice
2 C Cream
2 C Half/Half
2 C Milk (whole or 2%)
1 tsp each:
Worcestershire sauce
Tabasco sauce
Black pepper
Salt
Thyme (dried)
1 - 2 Bay leaves
3 cans (6 oz) chopped clams w/ juice or fresh if you have them.
I like to add one lb of diced prawns and small bay scallops too.

Melt the butter in a large pot. Add the scallops and shrimps, saute until shrimp turn pink. Add your veggies. Cook over med for about 10 mins. Add your flour, stir to mix, then add everything except the clams. Bring soup to a boil, them reduce and simmer on low until the potatoes are cooked and you get the desired consistency. Remeber to stir VERY often. This soup can burn easily with all that cream. Add clams a few minutes before you are done cooking. This soup is great with garlic bread!

If this is too rich for you, substitute out some of the cream and add more milk. This recipe works great with lots of types of seafood. You could also add bacon if you like that in your chowder, but I prefer to keep it all from the water. Hope you like it!

hide recipe

1 limit (about 15) of razor clams, cleaned
2 cups Panko breadcrumbs, plus some extra just in case
4 eggs whisked, extra just in case
2 cups flour, extra just in case
1 cookie sheet
Wax Paper

Set up your breading station with shallow bowls for the flour, Panko, and eggs.
In order of dipping:
flour
Panko
eggs
At the end of the station line a cookie sheet with wax paper and cut a few extra pieces just in case.
Start breading, dredge clam in four and shake off, whisked egg and shake off, then Panko. Place finished clam on cookie sheet and repeat. Once the cookie sheet is full, add another layer of wax paper and stack the next batch on top.
If at anytime you start running out of egg, Panko, or flour...just more!
Place cookie sheet in the freezer for about 8 hours. Bag up your clams in freezer bags or food save them for later meals.
When you cook the clams you won't need to thaw them out. Just get your oil hot and fry each side until golden brown.

This is so perfect for making your clams last for many meals. Sometimes we fry them up with eggs for breakfast.

hide recipe

10 razor clams
1/4-1/2 cups water
1 1/2 blocks of cream cheese
1/2 cup mayo
Juice of 1/2 a lemon
1 teaspoon old bay seasoning
1 teaspoon garlic powder
1-2 teaspoons Worcestershire sauce

Make sure that the cream cheese (most importantly) and all other ingredients are at room temperature.
In a saucepan add clams and water and cook on medium heat for about 1 minute. Once the clams are cooked add them to a food processor. Pulse a few times just to mince. Remove from the food processor and set aside and let them cool. Place the cream cheese in the food processor with all other ingredients, pulse until combined well. Lastly, add the clams and pulse once or twice. Make sure you taste the dip and add more of whatever it might need like lemon juices, Worcestershire sauce, or maybe more old bay.
With a spatula scoop out the dip into a bowl and serve with crackers of your choice.

I created this recipe in such a way that you could add more of any ingredient depending on your very own taste buds.

hide recipe