Razor Clams Oregon Style
"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!"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 59.14 ml lime juice (2 large limes)
- 4 razor clams
- buttermilk, for dipping
- panko breadcrumbs, for breading
- 29.58 ml peanut oil
- 59.14 ml unsalted butter (1/2 stick)
- salt and pepper
directions
- 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.
- Drain.
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Reviews
-
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.
RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
