Fried Razor Clams with Pan Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Clams:
1 cup AP flour
1 Tbl. Kosher salt
1 tsp. freshly ground black pepper
1 Tbl. garlic powder
3 eggs (beaten)
1 cup panko crumbs
1 pound shelled, cleaned razor clams
1 cup canola oil
Sauce:
1/4 cup minced shallots or yellow onion
1 medium tomato (chopped)
1/2 cup dry white wine
juice of 1 lemon
3 Tbl. butter
Kosher salt (to taste)
Chopped parsley, basil, thyme or chives, or a combination (garnish)
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Directions: |
Directions:Place the flour in a pie pan and season with salt, pepper and garlic powder.
Whisk the eggs in a second pan or bowl and place panko crumbs in another pan.
Tenderize the clams by pounding with the textured side of a meat mallet; pay particular attention to the tough siphon end.
You can also use a rolling pin.
Dredge a clam in seasoned flour, dip in beaten egg, then coat both sides with panko.
Place breaded clam on a rack or plate and repeat with the rest of them.
Let clams stand for 20 minutes to let the breading set.
Preheat the oven to 200º. put two wire cooling racks over a baking sheet and plate in oven.
Heat oil in a heavy 10 inch skillet (cast iron is ideal), or stainless steel works also over medium high heat.
When oil just begins to smoke (400 TO 425º) use tongs or a spatula to carefully add clams.
Do not overcrowd; there may be room for only two, depending on the size of the clams. Fry for no more than 30 seconds, then flip clams and cook for another 30 seconds.
Transfer to warming rack in the oven.
Sauce:
Remove all but 1 tablespoon from the pan. Reduce heat to medium. Add shallot and tomato; sauté until softened.
Deglaze pan by adding wine and lemon juice and scraping up any brown bits of food.
Bring to a boil; cook until liquid is reduced to a thin syrup. Add the butter to pan; whisk to emulsify.
Season with salt and pepper.
Place clams on a platter and drizzle with pan sauce and sprinkle with fresh herbs. |
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Number Of
Servings: |
Number Of
Servings:3 to 4 |
Preparation
Time: |
Preparation
Time:1 hour start to finish |
Personal
Notes: |
Personal
Notes: This is a great recipe when the razor clams are in season. Very simple but so good!
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