Deep Fried Razor Clams Recipe

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Deep Fried Razor Clams Ingredients

  • Deep Fried Razor Clams

    Deep Fried Razor Clams

    30 saltine cracker squares

  • 2 eggs
  • 1/4 cup milk
  • Dash Tabasco sauce or to taste
  • 24 medium-size cleaned fresh or frozen razor clams*
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
  • Coarse salt and freshly ground pepper, to taste
  • Lemon Slices
  • Cocktail Sauce

How to make Deep Fried Razor Clams

  • If the clams are frozen, thaw them in a colander in the sink so they will not be sitting in water as they thaw (if you don’t drain them as they thaw, they will be tough).
  • Crush the crackers with a rolling pin. Do not use a food processor which will spin them too fine.
  • In a shallow platter, beat the eggs together. Add the milk and Tabasco sauce.
  • Dry the clams thoroughly with a paper towel. 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. NOTE: Be careful, as you want the clams to remain in one piece.
  • Dip each clam in the eggs; drain off any excess. Place them in the crumbs to coat. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes to 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. Add the butter. Heat the oil (but not so hot as to smoke).
  • Deep Fried Razor Clams Recipe is ready to serve.

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