Razor clams with smoked paprika butter and hominy from Prune (page 78) by Gabrielle Hamilton

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Notes about this recipe

  • L.Nightshade on October 07, 2015

    The recipe calls for razor clams which are not available here, so I thought I’d try it with some local Manila clams. I’m not sufficiently familiar with razors to know how much the switch affected the outcome. On top of that, I split the dish, and made mine without hominy. Consequently, I’m not going to be the best judge of this recipe. This was good, not spectacular. Mine suffered without the hominy. Mr. NS tasted with and without, and as expected, thought the hominy made a big difference. But he still did not feel it was a repeatable dish. I didn't think the flavor was sufficiently complex; as much as I love smoked paprika, smoked paprika and butter just left me wanting a bit more contrast. Photo here: http://www.chowhound.com/post/october-2015-cotm-prune-gabrielle-hamilton-bar-snacks-dinner-1025637?commentId=9739278

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