Clams For Supper

You asked.  So here it is, the preparation of razor clams, Linda Style.

You should know that I am no expert at this.  I have only fried razor clams four or five times.  I eat them at least once a year at our favorite restaurant on Tillamook Bay on the Oregon coast, Pirate's Cove, where they tenderize the clams and cook them with a panko coating.  That's what I imitate.

I tried using a tenderizing mallet of the necks/siphons once since they can be tough, but that didn't work, so I invented my own way.

Remember, this is how they looked right out of the sand.

When they are cleaned they look like this, shells and attaching membranes removed, siphon split open, stomach cleaned out, and thoroughly rinsed of sand.

I use a sharp knife to cross hatch score the outer layer of muscle on the neck.

Then the clams are lightly dredged in flower, then beaten egg and then the panko is pressed on.

 They rest while the Yukon gold potatoes get mashed and the frying pan gets hot.

 This is where I get nervous.  Where is the exact point between not done and over done?  It takes about 2 minutes per side or slightly less, depending on how hot the pan is.  They are cooking in butter and vegetable oil combined. Fry them a few at a time and hold them in a warm oven until all are cooked to a golden color.

 Assemble the plates, fetch the pre-assembled salads, and sit down. Sprinkle the clams with salt and fresh lemon juice, and taste.

Ah, just perfect!  Yay me!  Yay clams!