½ head of cabbage, very thinly sliced
2 red bell peppers, seeded and cut julienne
1 Granny Smith apple, grated
3 carrots, grated
1 jalapeno, very thinly sliced
¼ C. cilantro
1 C. mayonnaise
1 C. orange juice
¼ C. granulated sugar
2 T. lemon juice
Salt and freshly ground black pepper

3 Pacific razor clams, shelled, cleaned, and butterflied
1 C. all-purpose flour
Salt and freshly ground black pepper
1 C. milk
1 egg
2 C. panko crumbs
4 T. canola oil
3 pats butter

1 baguette
2 pats butter
3 T. aioli

For the Apple Slaw: Combine the cabbage, bell peppers, apple, carrots, jalapeno, and cilantro in a large mixing bowl. In a separate bowl, combine the mayonnaise, orange juice, sugar, and lemon juice. Season with salt and black pepper to taste. Dress the cabbage with this mixture, stirring to coat thoroughly. Reserve chilled. For the Razor Clams: With a tenderizing hammer, tenderize the foot of each razor clam thoroughly. Put the flour in a mixing bowl and lightly season with salt and pepper. In another bowl, whisk the milk and egg. Put the panko crumbs in a separate bowl. Dredge the razor clams in the flour, followed by the egg wash, and finish in the bread crumbs. Set a large frying pan over medium to high heat. Once the pan is hot, add enough canola oil to come up ¼-inch in the pan. When the oil shimmers, gently ease each breaded clam into the oil, being careful to drop them in away from yourself. Add 3 pats of butter to the pan and fry the clams on one side until golden brown. Using tongs, gently flip the razor clams (again, away from yourself) and cook for 30 seconds to 1 minute (until just barely golden brown). Remove the clams from the pan and drain on a paper towel-lined plate. To Assemble and Serve: Cut the baguette lengthwise and toast in a pan over medium heat with the butter. When the bread is toasted, spread both sides with aioli. Add the fried razor clams and finish with a healthy helping of apple slaw.