Beer-Battered Razor Clams

Name: Beer-Battered Razor Clams
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams bottle lager beer such as Rainier or Heineken, at room temperature; 1 teaspoons cayenne; 1 large egg; 355 milliliters flour; 4 servings Lemon wedges; 1 Zest of lemon; 1 kilograms razor clams in the shell*, cleaned; or use 1 1/2 lbs. cleaned razor clam meat or other clam meat, or calamari tubes (cut into rings) and tentacles; 1 teaspoons paprika; 1 teaspoons pepper; 1 teaspoon About salt; 4 servings Vegetable oil for frying

Need a dairy free main course? Beer-Battered Razor Clams could be a great recipe to try. One portion of this dish contains around 79g of protein, 12g of fat, and a total of 616 calories. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, cayenne, lemon zest, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Fill a large, deep pot with 1 1/2 in. oil, insert a deep-fry thermometer, and bring to 375 over medium-high heat. Preheat oven to 20

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Cooking Oil

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Kitchen Thermometer

Oven

Pot

Whisk egg in a large bowl to blend.

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Egg

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Whisk

Bowl

Add flour and seasonings, but don't mix.

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Seasoning

All Purpose Flour

Add beer just before using (so batter keeps some bubbles; this will make the coating light and crisp) and whisk until smooth.

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Beer

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Whisk

Add clams to batter and stir to coat well. Using a slotted spoon or tongs, lift out a spoonful of clams, draining excess batter; lower into oil, shaking spoon a bit to separate clumps. Stand back (clams may spatter) and cook until golden all over, turning once, 1 1/2 to 2 minutes; adjust heat as needed to keep oil at 37

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Clams

Cooking Oil

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Slotted Spoon

Tongs

Transfer clams to a baking sheet lined with paper towels.

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Clams

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Baking Sheet

Paper Towels

Sprinkle lightly with salt and keep warm in oven while you cook remaining clams.

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Clams

Salt

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Oven

Serve immediately with lemon wedges and more salt to taste.

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Lemon Wedge

Salt

Put clams in a colander and pour boiling water over them just until shells open. Rinse with cold water until cool. Gently pull clams from shells, slicing the muscle that attaches to the shell to free the meat.

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Pasta Shells

Clams

Water

Meat

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Colander

Snip off dark tip of the skinny siphon. With scissors, cut clam lengthwise from siphon to base of the digger (foot) and open.

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Base

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Kitchen Scissors

Lay clam flat and cut around slippery tan gills, mouth, and digger to separate them from the rest of the white meat.

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Meat

Squeeze digger so the dark stomach shows through the meat, then snip around it and gills and remove. If a clear rod pops out, discard it as well.

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Meat

Slice digger open lengthwise, open up, and pull out the dark sand vein. The white meat comes out in two neat pieces once you have a little practice. Rinse clam meat.

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Meat

*You can also buy razor clams in the shell in season at some West Coast specialty fish shops. Or buy them in the shell (in season) from wildsalmonseafood.com

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Clams

Fish