1/4 C. lime juice (2 large limes)

4 razor clams

Buttermilk, for dipping

Panko, for breading

2 T. peanut oil

1/4 C. unsalted butter (1/2 stick)

Salt and pepper

 

Drizzle lime juice on clams, dip in buttermilk, dredge in Panko. Refrigerate about 10 minute to set breading. In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops. Salt and pepper clams to taste and sauté until golden, about 1 minute on each side.