Fried Razor Clams Or Steamers Recipes

PANKO-BREADED FRIED RAZOR CLAMS

Steps:

• Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
• Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
• Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.

FRIED RAZOR CLAMS

Steps:

• Heat the oil in a large skillet over medium heat.
• In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
• Fry clams in the hot oil until golden brown. Do not over cook.

FRIED RAZOR CLAMS (OR STEAMERS)

Steps:

• In a large bowl, dissolve 1 cup of salt in 3 quarts water. Add the clams. Sprinkle 2 tablespoons cornmeal over water. Soak for at least 1 hour.
• Rinse the clams thoroughly, then shuck and clean them. (For help, go to www.razorclams.com.) Slice the clams into 1-inch pieces. (For steamers, pierce the bellies to prevent them from popping when fried.)
• In a deep pan, heat oil to 360 degrees. Strain the reserved clam juice, then combine with the milk and cayenne. Add the clams to this mixture.
• In a bowl combine the flour, remaining cornmeal and 2 teaspoons salt. Dredge clams in the flour. Shake off excess flour and deep-fry for about 1 minute. As soon as the sound of the frying quickly lowers, remove the clams to a paper-towel-lined plate. Season with salt. Serve with tartar sauce.

DEEP-FRIED STEAMER CLAMS

Steps:

• Put the clams in a mixing bowl and add salt, pepper and buttermilk.
• Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
• Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1 1/2 to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.