Razor Clams
Servings 4
Equipment
- Large skillet
Ingredients
Clams:
- 10 razor clams removed from the shell and rinsed
- ½ cup of flour
- 2 eggs well-beaten
- 2 cups panko crumbs
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
- 2 tbsp olive oil to taste, divided, more if needed
- 2 tbsp butter to taste, divided, more if needed
Tartar Sauce with Lemon and Dill:
- ½ cup of mayonnaise
- 1-2 tbsp fresh dill chopped, to taste
- Juice of ½ a lemon more if desired
- 1 tbsp dill pickle diced + some juice, if desired
- 1 tbsp yellow onion diced
- ¼ tsp Dijon mustard
- Sea salt and freshly cracked pepper to taste
Dana's Cocktail Sauce:
- ½ cup ketchup
- 1-2 tsp wasabi to taste
Instructions
- Prepare the dredging station by placing the flour in a bowl. Season it with garlic powder, sea salt, and freshly cracked black pepper to taste.
- Crack the eggs in a bowl and beat until well combined. Season it with garlic powder, sea salt, and freshly cracked black pepper to taste.
- Place the panko crumbs in a bowl. Season it with garlic powder, sea salt, and freshly cracked black pepper to taste.
- Dredge the razor clams one at a time by evenly coating them in the flour, then egg, and finally the panko crumbs.
- Set on a plate in a single layer; repeat until all clams are dredged. Use parchment paper if you have more than one layer.
- Place the plate of clams in the refrigerator for 20-30 minutes. Side Note: Don't skip this step, as it helps ensure the panko stays adhered to the clams.
- Meanwhile, make the tartar sauce by combining the ingredients in a small bowl. Mix thoroughly. Taste and re-season if necessary. Place in the refrigerator to let the flavors mingle.
- Make the cocktail sauce by adding wasabi to the ketchup, to taste, until it's as spicy as you desire. Place in the refrigerator to let the flavors mingle.
- Cook the clams by heating half the oil and butter in a large skillet over medium-high heat.
- Once the skillet is HOT, add the clams, making sure not to overcrowd the skillet. Cook for 1-2 minutes on each side until golden brown, don't overcook or they will be tough & chewy.
- Wipe out the large skillet between batches, add more oil and butter to the skillet, and once it's hot, cook the remaining clams.
- Place the clams on a paper towel-lined plate to drain excess grease. Sprinkle them with sea salt to taste.
- Serve immediately with fresh lemon wedges, cocktail sauce, and tartar sauce. Enjoy.