Pan-Fried Razor Clams

 

1 cup all-purpose flour

Coarse salt and freshly-ground pepper to taste

3 eggs, beaten

1 (3.25-ounce) package Panko (Japanese-style crumbs), approximately 2 1/4 cups

1 pound medium-size razor clams (fresh or frozen), cleaned*

1 cup vegetable oil

Lemon slices

Cocktail sauce

 

Place the flour in a pie pan and season with salt and pepper.  Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan. Dry the clams thoroughly with a paper towel.  NOTE:  If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil. Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end.  NOTE: Be careful, as you want the clams to remain in one piece. Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs.  Place breaded clam on a rack or plate; repeat process with remaining clams.  Let clams stand for 20 to 30 minutes for the breading set up. While the clams are resting, heat the vegetable oil in a heavy frying pan cast-iron pan is ideal) over medium-high heat.  Add the butter.  Heat the oil (but not so hot as to smoke). When the oil is hot, use tongs or a spatula to carefully add the clams.  Do not crowd the clams.  Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side.  NOTE:  It is important not to overcook the clams or they will be tough. Allow the oil to heat back up in between each round of cooking your clams. Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate.  Repeat until all clams are cooked and serve as soon as possible while warm.  Serve Pan-Fried Razor Clams with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.