Prep 15 mins
Cook 5 mins
I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!
- 1⁄4 cup lime juice (2 large limes)
- 4 razor clams
- buttermilk, for dipping
- panko breadcrumbs, for breading
- 2 tablespoons peanut oil
- 1⁄4 cup unsalted butter (1/2 stick)
- salt and pepper
- Drizzle lime juice on clams, dip in buttermilk, dredge in Panko.
- Refrigerate about 10 minute to set breading.
- In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops.
- Salt and pepper clams to taste and saute until golden, about 1 minute on each side.
We love this dish! My husband will go digging and bring home fresh clams. We use Chicken and Biscuits Crackers instead of Panko for breading. And we serve them on a bed of dressed arugula and/or watercress. Wonderful meal! The kids even like it (without the "leaves").
My brother went clamming this morning, and we had to find a few ways to use them all up...this recipe worked out perfectly! I left the clams in the lime juice for a couple of minutes before dunking them in the buttermilk, and this really brought out an extra tangy flavor in the end. It was a great mix with the very light panko coating. Thank you!
Buttermilk and panko are the secrets. Very good. Here in Washington I've always used Progresso bread crumbs which are good also.