Love that quick steam method! That closed container shake method is a help, as well!! You have great tips for making our cooking easier. Thanks!!! I miss getting the fifty pound bags of cherry stones in New Jersey. 😩
Howdy fellow west coaster. I live in the South Western part of Washington state on the Cowlitz river. This has been a terrible winter with the red tide still keeping beaches closed to clam digging. Man I'm really needing to dig some razor clams. Anyway, your suggestion to do a ice bath to stop the cooking process is good. However, I suggest taking the clams out much earlier. The holdover heat will finish the clams ( also i like dropping clams,mussels, shrimp etc. into pasta where the heat from the pasta finishes the seafood) By doing this instead of the cold water bath you don't loose the precious clam liquor. You obviously don't need the clam juice to fry your clams ( yes I LOVE fried clams ) but you can reserve the juice for other things. It's great for starting a seafood stock, adding to a batch of Bloody Marys, clam chowder, you get the idea. Just steame enough to open the clams, it takes only seconds. Anyway, great vid,looking forward to seeing some more vids. Have a great day. 😃👍🌤🦪🦐🦀🍻
Thanks for the advice Victor. I’m in your neck of the woods in Vancouver. I have been craving razor clams as well. Look for them at Costco at least once per week. They are tough to find man. Thanks for watching. Enjoy your day. 😊
@@FoodLust it's a small world, I graduated from " Bay" in 78'. Have to figure out how to hook up for some salmon fishing sometime. They closed the Cowlitz again this year for springers, 3rd year in a row. Anyway, keep fishing in mind. Maybe we do a collaboration on a fishing/ cooking episode. I took Harry Soo a couple of falls ago out salmon fishing and he grilled salmon 6 different ways at my place and put that on his Y Tube channel. Was lots of fun. Catch you later.
What temperature does the oil have to be and what kind of oil is best to use? What’s the difference between using corn meal and AP flour? Fried clams are my fav and always looked forward to getting them on the Cape!
I like to Fry around 325 in vegetable or canola oil. Flour will give a crusty texture while corn meal will be crispier. It’s a personal preference. I like a bit of cornmeal when I fry seafood. 😊
Nice. Want some. In RI we just shuck or open like you did. Leave in liquor from clam. And then dredge in drum rock fish-chic seasoned flour. Then fry. Make about 1200 a day. Should see if can find it. Also drum rock. Fritter mix for clam cakes. Drum rock made in RI. I would eat them any way lol
Awesome, I noticed that you didn't bother to remove the neck. Perhaps the manilla clam necks aren't bad tasting like the softshell New England variety. Look delicious, I absolutely love whole belly fried clams and they're impossible to get here in Tucson.
...my favorite food of all time and lobster taboot! Never made my own before, so looking forward to your recipe!!! The restaurants where I live just serve strips and some try to pass them off as whole 😡Has to be whole or nothing at all 😁. Thanks for sharing and just subbed🦞
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Cool video my friend keep it coming love it yummy yummy 😋❤️ 🙏🏾 Keep Supporting My Friend👍🏾
Thanks so much friend. 😊
Got a lil sample and let me just say WOW. Light crisp cooked to perfection. Not heavy in oil. Give this a try!
Thank you Sheri for the wonderful comment. 😊
Awesome! Looks so yum.
Thanks so much. 😊
That looks sooo good nd easy 2 make,
Thanks so much. 😊
@@FoodLust No thank u 4 sharing 🥰
Awesome video. Living near Hood Canal these are plentiful on the beach. Can't wait to get some after seeing this video.
That’s awesome. Hope you get a bunch. 😊
@@FoodLust thanks. Got 120 this week, so happy as a clam
Those look so good! Great tips and techniques. My mouth is watering. What an awesome video. 💖
Thank you Donna. 😊😊
You're a great cook! 😁👍
Thanks Jason. Have a good one man. 😊
Wow that looks delicious! I like the trick for getting meat out.
Thanks Kevin. I haven’t made these for some time, but they were delicious. 😀
Love that quick steam method! That closed container shake method is a help, as well!! You have great tips for making our cooking easier. Thanks!!! I miss getting the fifty pound bags of cherry stones in New Jersey. 😩
Thank you Robert. What the heck would I do with 50 pounds of clams? I guess a big party haha. 😊
@@FoodLust , exactly!!!
Yummy!!
Thank you Diane. 😀
Howdy fellow west coaster. I live in the South Western part of Washington state on the Cowlitz river. This has been a terrible winter with the red tide still keeping beaches closed to clam digging. Man I'm really needing to dig some razor clams. Anyway, your suggestion to do a ice bath to stop the cooking process is good. However, I suggest taking the clams out much earlier. The holdover heat will finish the clams ( also i like dropping clams,mussels, shrimp etc. into pasta where the heat from the pasta finishes the seafood) By doing this instead of the cold water bath you don't loose the precious clam liquor. You obviously don't need the clam juice to fry your clams ( yes I LOVE fried clams ) but you can reserve the juice for other things. It's great for starting a seafood stock, adding to a batch of Bloody Marys, clam chowder, you get the idea. Just steame enough to open the clams, it takes only seconds. Anyway, great vid,looking forward to seeing some more vids. Have a great day. 😃👍🌤🦪🦐🦀🍻
Thanks for the advice Victor. I’m in your neck of the woods in Vancouver. I have been craving razor clams as well. Look for them at Costco at least once per week. They are tough to find man. Thanks for watching. Enjoy your day. 😊
@@FoodLust it's a small world, I graduated from " Bay" in 78'. Have to figure out how to hook up for some salmon fishing sometime. They closed the Cowlitz again this year for springers, 3rd year in a row. Anyway, keep fishing in mind. Maybe we do a collaboration on a fishing/ cooking episode. I took Harry Soo a couple of falls ago out salmon fishing and he grilled salmon 6 different ways at my place and put that on his Y Tube channel. Was lots of fun. Catch you later.
What temperature does the oil have to be and what kind of oil is best to use? What’s the difference between using corn meal and AP flour? Fried clams are my fav and always looked forward to getting them on the Cape!
I like to Fry around 325 in vegetable or canola oil. Flour will give a crusty texture while corn meal will be crispier. It’s a personal preference. I like a bit of cornmeal when I fry seafood. 😊
I did a small batch and the texture was great, seasonings perfect, will keep this recipe!
Nice. Want some. In RI we just shuck or open like you did. Leave in liquor from clam. And then dredge in drum rock fish-chic seasoned flour. Then fry. Make about 1200 a day. Should see if can find it. Also drum rock. Fritter mix for clam cakes. Drum rock made in RI. I would eat them any way lol
Thank you Ronald. Your method sounds delicious. I looked up the Drum Rock online, looks like pretty good stuff. Have a good one man. 😊
@@FoodLust different everywhere but always delicious👍
Well done sir. Hats off to you. Ever try a fried mollusk or fried crustacean platter?? I totally recommend it
Thanks so much. Never fried a mollusk before, but sounds interesting.
What temperature did you have the oil at? Thank you.
The oil was at 325. The recipe and instructions are in the video description. Thanks for watching. 😊
@@FoodLust Thank you
Awesome, I noticed that you didn't bother to remove the neck. Perhaps the manilla clam necks aren't bad tasting like the softshell New England variety.
Look delicious, I absolutely love whole belly fried clams and they're impossible to get here in Tucson.
Thank you Glenn. The entire clam is delicious including the neck. We love them. Thanks for the comment. 😊
Remember to peel the neck. It has a sheath around it that’s unpleasant. It strips right off.
...my favorite food of all time and lobster taboot! Never made my own before, so looking forward to your recipe!!! The restaurants where I live just serve strips and some try to pass them off as whole 😡Has to be whole or nothing at all 😁. Thanks for sharing and just subbed🦞
Thanks for your support. Never heard of lobster taboot , but I will check it out. Thanks again. 😊
The hardest part is finding good, fresh clams to cook.
Yes, I agree. I live in the PNW at it was so hard to find fresh razor clams this year. Thanks for watching. 😊. Happy New Year.
I just realized I’ve never had clam before.
Have you been hiding under a rock? 😂
... your missing out! 😊
What's wrong with New England clams?
Nothing. I wish I had better access to New England clams, living on the west coast I have to use what is available.