Razor Clams With Smoked Paprika Butter And Hominy

• 1/4 cup sea salt
• 1/4 cup cornmeal
• 24 razor clams
• 1/2 pound butter (2 sticks), soft but cool
• 1/4 cup Spanish smoked paprika (see note)
• 1/4 cup paprika
• 2 teaspoons coarse salt
• 2 cups dry white wine
• 1 13 cups canned hominy, drained
• 6 tablespoons fino sherry
• 1/2 cup chopped parsley

1. In a deep bowl, combine 1 gallon water with sea salt and cornmeal.
2. Add clams, and soak for 2 hours.
3. Rinse thoroughly.
4. While clams soak, prepare paprika butter: In a mixer fitted with a paddle, cream butter.
5. Add paprikas and coarse salt; mix thoroughly.
6. Transfer to a sheet of plastic wrap.
7. Shape into a log; chill until needed.
8. Heat a large saute pan over high heat until very hot.
9. Add clams, and pour wine on top.
10. Cover, and cook until clams stop hissing (shells will be slightly open) and are just cooked through, 2 to 3 minutes.
11. Transfer clams to a plate, cover and keep warm.
12. Return pan to stove; reduce liquid by half.
13. Add hominy and keep boiling, swirling to coat hominy, until liquid turns syrupy.
14. Swirl in cold paprika butter a tablespoon at a time; sauce will thicken.
15. Sprinkle in sherry.
16. Place 6 clams on each serving plate.
17. Pour hominy sauce over clams, sprinkle with parsley and serve immediately.

salt, cornmeal, razor clams, butter, spanish smoked paprika, paprika, coarse salt, white wine, hominy, fino sherry, parsley

Taken from cooking.nytimes.com/recipes/9395 (may not work)