Northwest Fried Razor Clam Fillets

Name: Northwest Fried Razor Clam Fillets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 8 razor clams, cleaned and dried; 2 teaspoons dried tarragon; 4 eggs; 473 milliliters all-purpose flour; 8 servings salt and ground black pepper to taste; 473 milliliters panko bread crumbs; 1 Tbsp hot pepper sauce (such as Tabasco®)

Northwest Fried Razor Clam Fillets requires around 30 minutes from start to finish. One portion of this dish contains approximately 8g of protein, 6g of fat, and It is a good option if you're following a pescatarian diet.

Instructions

Beat eggs, hot pepper sauce, salt, and pepper together in a bowl.

Ingredients you will need

Hot Sauce

Pepper

Egg

Salt

Equipment you will use

Bowl

Mix together the panko and tarragon in a second bowl.

Ingredients you will need

Tarragon

Panko

Equipment you will use

Bowl

Place the flour in a third bowl. Dip a razor clam into the egg, then into the flour, then back into the egg, then press the clam into the panko. Gently toss between your hands so any breading that hasn't stuck can fall away.

Ingredients you will need

All Purpose Flour

Panko

Dip

Egg

Equipment you will use

Bowl

Place the breaded clams onto a plate while breading the rest; do not stack.

Ingredients you will need

Clams

Heat butter in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough.

Ingredients you will need

Butter

Clams

Equipment you will use

Frying Pan

Serve immediately.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

butter 8

razor clams, cleaned and dried 2teaspoons

dried tarragon 4

eggs 473milliliters

all-purpose flour 8servings

salt and ground black pepper to taste 473milliliters

panko bread crumbs 1Tbsp

hot pepper sauce (such as Tabasco®)

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.