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Pan-Fried Razor Clams<\/p>\nPan-Fried Razor Clams<\/p>\n
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1 cup all-purpose flour<\/p>\n
Coarse salt and freshly-ground pepper to taste<\/p>\n
3 eggs, beaten<\/p>\n
1 (3.25-ounce) package Panko (Japanese-style crumbs), approximately 2 1\/4 cups<\/p>\n
1 pound medium-size razor clams (fresh or frozen), cleaned*<\/p>\n
1 cup vegetable oil<\/p>\n
Lemon slices<\/p>\n
Cocktail sauce<\/p>\n
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Place the flour in a pie pan and season with salt and pepper.\u00a0 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.\u00a0 NOTE:\u00a0 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 \u2013 pay particular attention to the tough siphon end.\u00a0 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.\u00a0 Place breaded clam on a rack or plate; repeat process with remaining clams.\u00a0 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.\u00a0 Add the butter.\u00a0 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.\u00a0 Do not crowd the clams.\u00a0 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:\u00a0 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.\u00a0 Repeat until all clams are cooked and serve as soon as possible while warm.\u00a0 Serve Pan-Fried Razor Clams with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
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.\u00a0 Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan. Dry the clams…<\/p>\n