Homer Alaska Halibut Charter
Homer Halibut Charter and Seafood Recipes
Alaska Halibut Charter


Razor Clam Recipes

There are numerous recipes for cooking razor clams. Below are a few of the more popular ones that have been selected for your enjoyment. Please note that you should properly clean all clams before cooking and all clams should be cooked or otherwise prepared before eating.


Fried Clams:

1 Dozen clams
3 eggs
1 cup of flour
1 cup of cracker crumbs
Salt and pepper to taste
Rinse clams, drain, dip in flour, egg, and roll in cracker crumbs. Using high heat, fry in 1/4 inch oil in pan. Brown quickly for one minute or until brown per side. Take out and lay out on paper towels to absorb any grease the serve.



Clam Chowder:

2 Tbl. diced bacon or salt pork
1/2 C. chopped onion
1 C. diced raw potatoes
2 C. water
1 pint clams ground or chopped and liquid
1 can evaporated milk
3 Tbl. butter
1 tsp. salt
1/4 tsp. white pepper
Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6.

Razor Clam Fritters:

1 C. chopped razor clams (reserve the liquid)
1 bottle flat beer
1 1/2 C. pancake mix
6 green onions - cut very thin, use greens
1/2 green pepper - cut very thin
1 stalk celery - cut very thin
Mix onions, celery, green pepper and pancake mix together. Add clams and juice to other ingredients, then add beer till you have a very thick mixture that can be dropped from spoon into hot oil at 375 . You may not need all the beer because of the clam juice. Drop by spoonful in oil - cook 2 min. per side - test, if not cooked- drop by smaller spoonfuls. This also a great way cook the small trimings from your Alaska Halibut Charter.

Spaghetti & Clam Sauce:

1-1 1/2 C. clams -grind about 6 big razor clams (reserve the liquid)
1 C. dry white wine, very dry sherry or vermouth.
1 C. chopped onions
1-2 cloves garlic
1/4 C. butter and 1/4 C. olive oil
1-2 tsp. oregano
1-2 tsp. basil
3 Tbl. Romano or Parmesan cheese (grated)
Salt and pepper to taste
2 Tbl. parsley if you use dried - 1 cup if you use fresh-chopped
1 Pkg. spaghetti noodles cooked
Saute onion and garlic (crushed) in butter and oil combined until almost tender. Add spices. Combine wine and clam juice and add it at this point - simmer to reduce some liquid then pour in the clams, parsley and cheese. Simmer for a few minutes to warm up clams. Add salt and pepper. Pour the whole pan of sauce on your cooked spaghetti. Sprinkle on more cheese as desired.

"Smoked" Razor Clams:

1 limit of razor clams (cut into small pieces)
1/2 C. oil
1 tbsp. Liquid smoke
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 tbsp. seasoning salt
1 tbsp. chili powder
1 tbsp. celery salt
1 tbsp. garlic powder
Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees for 1 hour. Stir and drain frequently, saving juice. Store clams and juice in air-tight container. Will keep in refrigerator 2-3 weeks.


Salmon
Baking:

Place the fish fillet in a baking dish, cover with 3-4 tablespoons of mayo, slices of onion, and bake for 1/2 hour at 375 degrees or until done. Optional: sprinkle with real grated parmesan cheese and place under broiler for last 5 minutes
Or as above, but cover 1/3 with chicken broth.
This breaded is great too, use 'Shake and Bake'.  rinse fillets, dip them in flour, coat them in an egg mixture ( use the yolks and whites), roll in crumbs, and bake. You can also do by frying, put in a medium hot frying pan with a tablespoon of oil.

Broiling:

Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
As above, but brown on top some shredded parmesian cheese just before serving.
As above, coat top with mayo and brown.

Bar-b-que:

I perfer to Bar-B-Q my Salmon fillets with skin on, as it will have more flavor and retain more moisture this way. You can put them skin side down on an oiled grill, if fillets are skinned then make an alumminum foil square with turned up edges, coat fillets with olive oil, put on a medium hot grill, turn once, done in about 8 minutes. Add a dab of butter and a squeeze of lemon, turn after 4 minutes and dab and squeeze side two. I don't add much spices to Salmon as not to cover the flavor of this fish.

Same as above but coat top side with Mayo and chopped garlic. Do not turn over.





Salmon Ball:

1 (8 oz.) package cream cheese, soft, 1 tablespoon fresh lemon juice
1 tablespoon finely chopped onion, 1 teaspoon horseradish,1/8 teaspoon dillweed
salt, pepper & garlic powder, to taste, 2 cups left over salmon
3 to 4 tablespoons fresh chopped parsley, 1/4 cup chopped walnuts or pecans

mix at medium speed in a bowl, the cream cheese, lemon juice, onion, horseradish, dill, salt, pepper and garlic powder until well blended. Flake salmon, removing skin and bone. Beat into cheese mixture on low speed until well blended. Chill until firm enough to handle. Shape into ball with wet hands. Coat with parsley and walnut/pecan mixture. Cover and chill thoroughly; great with crackers.


More to come...
Cooking Halibut

Once you have all those fillets from your Alaska Halibut charter, how do I cook it? Halibut is very easy to cook. It has little oil and a mild flavor of its own. It takes sauces great, just do not dry it out during cooking. The following can apply to either steaks (bone-in) or fillets (boneless hunks of fish). Halibut filets can get quite large, and you can have a boneless roast 4 to 8 pounds if you like!, the fish is done when you can flake it with a fork.
For Halibut, a rule of thumb is ten minutes per inch of thickness in a hot oven ( I mean 400 degrees or more). Most fish pieces are 3/4 to 1 inch thick, so both broiling and barbecuing follow this time rule. When you lower the temperature sauces have more time to interact with the fish. From my experience by lowering the temperature to 350, will increase the cooking time to  a 1/4 hour.

Baking:

Place the fish in a baking dish, cover about 1/2 with milk, add a slice of butter on each piece, and bake for 1/2 hour at 375 degrees or until done. Or cook as above, and cover with a can of 'Campbell's Mushroom Soup'.
Or as above, but cover 2/3 with chicken broth.
This breaded is great too, use 'Shake and Bake'.  rinse fillets, dip them in flour, coat them in an egg mixture ( use the yolks and whites), roll in crumbs, and bake. You can also do by frying, put in a medium hot frying pan with a tablespoon of oil.
baking as above, sprinkle with paprika before serving to give it a little color.

Broiling:

Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
As above, but brown on top some shredded parmesan cheese just before serving.
As above, coat top with mayo and then brown, see Hali-fish sandwich recipe for left-overs




Barbeque

While out on a Alaska Halibut Charter I will use this recipe on the boat.
Make an aluminum foil square with turned up edges, coat fillets with olive oil, put on a medium hot grill, turn once, done in about 8 minutes. Add a dab of butter and a squeeze of lemon, turn after 4 minutes and dab and squeeze side two.

Same as above but coat top side with Mayo and chopped garlic. Do not turn over.

Blackened:

Cut fillets into serving sized pieces, drizzle a couple of teaspoon of olive oil into
a dish and roll fish in it till covered. Place on paper towel and cover with Blackening seasoning, coat both sides. Place on hot Bar-B-Q grille turning once before it is flaky. See Taco recipe below:

Halibut Tacos:

Corn Tortillas, Blackened Halibut, Grated Mexican cheese blend, Fine grated Purple cabbage, and the most important ingredient Hidden Valley Spicy ranch dressing. Fry tortillas in a little oil or Pam until softened add ingredients and enjoy!

Frying:

Cut fillets into small portions, rinse and drain, dredge in flour, dip into egg mixture (beaten whites and yolks) shake in a paper bag with cracker crumbs, fry in hot pan with 1/4 cup of vegetable oil, cooks quickly, about 3-4 minutes per side, done when brown and flakes.

My favorite coating is Krusteaz Fry mix. After dipping fish into a beaten egg, dredge in Krusteaz mix and fry in 1/2 butter, 1/2 oil mixture turning once. 

Frank's Halibut Italian

Cut fillets into serving sized pieces, drizzle a teaspoon of olive oil into glass baking dish, place filets in dish, in a small bowl add 1/2 cup mayo, 2 tbsp basil pesto, juice of half a lemon, a pinch of chopped garlic, stir and spread into top of filets, sprinkle with fresh grated parmesan, bake at 350f until it flakes, serve it up.

Appetizer:

A slight variation on angels on horseback, wrap  pieces of halibut with bacon, hold tight with a toothpick, cook em in the broiler, turning once.


Leftovers:

Make Hali-fish sandwich's
Flake halibut, add mayo and sliced dill pickles or olives, put between bread and enjoy!! Take these on your next Alaska Halibut Charter. Make sure to use lots of mayo, so its not too dry.
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