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Northwest Pan-Fried Razon Clam<\/p>\nNorthwest Pan-Fried Razon Clam<\/p>\n
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30 saltine cracker squares<\/p>\n
2 eggs<\/p>\n
1\/4 cup milk<\/p>\n
Dash Tabasco sauce or to taste<\/p>\n
24 medium-size fresh or frozen razor clams, cleaned*<\/p>\n
3 T. \u00a0vegetable oil<\/p>\n
3 T. \u00a0butter<\/p>\n
Coarse salt and freshly-ground pepper to taste<\/p>\n
Lemon slices<\/p>\n
Cocktail sauce<\/p>\n
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Crush the crackers with a rolling pin. \u00a0Do not use a food processor which will spin the cracker too fine. \u00a0Place the prepared crumbs in a shallow platter: set aside. In a shallow platter, beat the eggs together.\u00a0 Beat in the milk and Tabasco sauce: set aside. Dry the clams thoroughly with a paper towel.\u00a0 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.\u00a0 NOTE: Be careful, as you want the clams to remain in one piece. Dip each clam in the egg mixture; drain off any excess.\u00a0 Then place each clam in the crumbs to coat.\u00a0 Place breaded clam on a rack or plate; repeat process with remaining clams.\u00a0 Let clams stand for 20 to 30 minutes so the breading will 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.\u00a0 Heat the oil (but not so hot as to smoke). Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin.\u00a0 If it is too cool, the clams will soak up oil and be greasy.\u00a0 If it is too hot, the clams will burn on the outside before the inside is cooked.\u00a0 Most foods are fried at 350 degrees F.\u00a0 To gauge the temperature, use a Cooking Thermometer or drop a cube of bread in the oil.\u00a0 If it turns golden brown in 1 minute, the oil is ready to fry in. When the oil is hot, use tongs or a spatula to carefully add the clams.\u00a0 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.\u00a0 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, sprinkle with salt and pepper. Repeat until all clams are cooked and serve as soon as possible while warm.\u00a0 Serve with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Northwest Pan-Fried Razon Clam 30 saltine cracker squares 2 eggs 1\/4 cup milk Dash Tabasco sauce or to taste 24 medium-size fresh or frozen razor clams, cleaned* 3 T. \u00a0vegetable oil 3 T. \u00a0butter Coarse salt and freshly-ground pepper to taste Lemon slices Cocktail sauce Crush the crackers with a rolling pin. \u00a0Do not use a food processor which will spin the cracker too fine. \u00a0Place the prepared crumbs in a shallow platter: set aside. In a shallow…<\/p>\n