Panko-Breaded Fried Razor Clams

Name: Panko-Breaded Fried Razor Clams
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings black pepper to taste; 6 razor clams, cleaned and dried; 2 eggs; 237 milliliters all-purpose flour; 3 servings garlic powder to taste; 237 milliliters panko (Japanese bread crumbs); 59 milliliters shredded Parmesan cheese; 3 servings salt to taste; 79 milliliters vegetable oil for frying

Panko-Breaded Fried Razor Clams

Panko-Breaded Fried Razor Clams is If you have vegetable oil, garlic powder, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.

Equipment you will use

Baking Sheet

Wax Paper

Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl.

Ingredients you will need

Garlic Powder

Pepper

Egg

Salt

Equipment you will use

Bowl

Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams.

Ingredients you will need

Parmesan

Clams

All Purpose Flour

Panko

Egg

Dip

Equipment you will use

Bowl

Place on prepared baking sheet, cover with wax paper; freeze until firm.

Equipment you will use

Baking Sheet

Wax Paper

Heat oil 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

Clams

Cooking Oil

Equipment you will use

Frying Pan

Place on paper towels to drain.

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

3servings

black pepper to taste 6

razor clams, cleaned and dried 2

eggs 237milliliters

all-purpose flour 3servings

garlic powder to taste 237milliliters

panko (Japanese bread crumbs)59milliliters

shredded Parmesan cheese 3servings

salt to taste 79milliliters

vegetable oil for frying

Recommended wine: Chardonnay, Riesling, Muscadet

Clams can be paired with Chardonnay, Riesling, and Muscadet. 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 Brick & Mortar Manchester Ridge Vineyard Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.