Razors are very tasty no matter which way you prepare them, but this recipe makes for a simple meal of fried clam strips. If you have enough clams, try frying the clam’s foot, which is the most tender part of the clam, and reserve the muscle meat for chowders or dips.
Ingredients:
One pound razor clams, cut into strips about 3/4 inch wide
2 cups flour
1 tsp salt
1/2 tsp paprika
1/2 tsp ground red pepper (optional, if you like your clams spicy)
1/2 tsp white pepper
1/4 cup beer
2 eggs
1 tsp corn starch
Vegetable oil for frying
Directions:
Whisk corn starch into beer, then add the eggs and mix. Rinse and dry the clams, then allow to soak in the egg mixture for at least 15 minutes. Add seasonings to flour and mix well. Dredge the clams in the flour and set aside on a piece of wax paper.
Heat oil in a fry pan to medium hot. Add all the clams at once and fry until the first side browns, about 2 to 4 minutes. Flip the clams and brown the other side. Remove to a grill to drain excess oil, and serve hot with cocktail sauce or sweet chili sauce.
— Terry Otto
