Freeze fried razor clams


rogerdodger

Well-known member
Moderator
We love making pan fried clam strips and improved ours recently by including the freezer in the process, so here goes:

Get some clams, any kind you like. In my case that means razor clams,
I got this limit in about 90 minutes last Tuesday just after a 5am / -0.3' low.
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We use a standard 3 step coating: flour dredge, egg wash, half panko-half bread crumb coating.
(hey, what are those mooching rigs and bead swivels doing in my kitchen? lol )
PS- that is a full size dinner plate!
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Before coating, I slice my razors lengthwise to make long strips.
(there they are again, it's almost like salmon are about to open on the Siuslaw. ¯\_(ツ)_/¯ )
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New step: after coating, lay the clam strips out on a cookie sheet and put in the freezer for 20 minutes. cook some bacon to get the pan ready.
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add some light oil to the bacon juice, cook on medium heat to get a nice golden coating. doing this after the freezer step keeps the clams from overcooking!
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I like mine to be bite size, so last step is to nip them into smaller bits with a pair of scissors,
the 3 step coating process does a good job of keeping the crunchy bits from falling off.
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tender clam strips with a crispy golden coating.
 
Last edited:

rogerdodger

Well-known member
Moderator
Gulfstream;n613197 said:
I see you tried the rack method.Works good huh!
absolutely, using a cooling rack with paper towels under it works great to cool them coming out of the pan and let any extra oil drip OFF them...
 

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