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Ingredients

For the stuffed clams:

• 2 tablespoons oil
• 1 tablespoon finely chopped fresh garlic
• 1 tablespoon finely chopped fresh ginger
• 6 shucked and cleaned razor clams chopped, about 1 cup chopped clam meat, shells reserved
• 1/2 cup scallions, white and green parts, sliced 1/4-inch thick
• 2 tablespoons chopped fresh cilantro
• Salt and freshly ground black pepper
• 1 cup short grained sushi rice, washed, cooked and cooled, as for sushi (about 2 cups cooked)
• 1 cup coarsely chopped Alaskan King crab meat
• 1 1/2 quarts sea water, mixed with 1 cup Bull kelp
• **Sea water with Bull kelp can be substituted with regular water mixed with a pinch of sea salt and 1 sheet of nori.

For the Cabbage Slaw:

• 1/4 cup olive oil
• l lemon, juiced
• l lime, juiced
• 1 tablespoon chopped chives
• Salt
• Pepper
• 1/2 cabbage, shredded

For the Clam Strips:

• 3 to 4 cups canola or peanut oil, for frying
• 6 shucked and cleaned razor clams
• 1 1/2 cups flour
• 2 eggs, beaten
• 1 1/2 cups panko bread crumbs
• 1 tablespoon coarse or kosher salt
• 8 scallions, green and white parts, finely chopped

Description

Food Network Invites You To Try This Stuffed Razor Clams With Alaskan King Crab Rice Filling And Panko-Crusted Razor Clam Strips On Cabbage Slaw Recipe From Ming Tsai.

Food Network