Yield: 4 Servings
|\N \N||Fresh razor clams|
|\N \N||Flour for dredging|
|\N \N||Salt and pepper|
|\N \N||Butter and olive oil for frying|
I don't know why I am giving you this recipe. It is strictly a Pacific Northwest luxury item and the clam is becoming scarce. It breaks my heart.
The clams are shelled and then dredged in flour seasoned with a bit of salt and pepper. Fry these in a mixture of olive oil and butter, over medium heat, turning once, until they are very lightly brown. This should take about 4 or 5 minutes to a side. In Seattle/Tacoma people who overcook razor clams are put in jail. And they have NO chance of appeal! Remember that these are very rich and rather sweet. I might add a course of Rice with Cheese and Onions (see recipe) and a green salad. Oh, so rich! From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .