| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Seafood | 4 | Servings |
INGREDIENTS
| Fresh razor clams | ||
| Flour for dredging | ||
| Salt and pepper | ||
| Butter and olive oil for frying |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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