Not the Normal Fried Clams

I was raised in Alaska…which I call “The land of Extremes”

It can get Extremely COLD, It stays Extremely DARK in the winter, we get an EXTREME amount of sunlight in the summer, and each summer we fill our freezer with an EXTREME amount of razor clams! (That last one is the best of the extremes in my book)

If you’ve never seen or eaten a razor clam….they look like this

They bury themselves in the sand on our local beaches when the tide goes out, and hundreds of people drag their buckets and shovels out to go harvest them. It’s really more fun than it sounds! You see this little dimple in the sand, make a couple shallow digs with your shovel, then jam your arm into the whole until your up to your shoulder in muddy salt water.

My family makes about 3 trips a summer and load the freezer with hundreds and hundreds of these beauties. The cleaning…NOT SO FUN. But if you can get past the time-consuming aspect of it, it’s well worth it.

I utilize the frilly gills in chowders, the tubes I use in many pasta dishes, but the middle “steak” part…OH MAN!

This part gets butterflied open, breaded and fried. Here is a picture of the steak before it gets breaded.

Now comes the fun part…I have heard so many variations on how to bread clams, and I believe everyone would claim theirs to be “The Best”. All I can speak for is my own, and they have changed the minds of many! I have heard so many horror stories of fried clams…chewy, tough, and bland these little morsels should NOT be!

Here’s what I do…’s complicated :)

Slightly beat 2 eggs in a small bowl

Add seasoned bread crumbs in another small bowl

Dip each clam steak in the egg, then coat with bread crumbs

~NOTE~ These are my son’s manly hands….NOT MINE. He likes to be as close to the food as he can…ALWAYS the volunteer to help!

Now the important part….LET THEM SIT FOR 20 MINUTES IN THE FRIDGE!

This allows the breading to stick, do not skip that part if your life depends on it

After they have set, heat a few inches of oil in a skillet and fry until golden brown, flipping once. This will only take a couple of minutes, so watch carefully to not overcook.

Immediately after removing them from the oil, sprinkle with kosher salt. Try to let them sit a second or two so ya don’t burn your tongue…then DEVOUR!

These are GREAT served over pasta, or simply served with cocktail sauce or other condiments. Hope you enjoy!

Signing Off,

Modern Mrs. Cleaver

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