Sea food - Razor Clams

Razor Clams

Time to vent. I found out today (thank you so much for your help Kathy) that my blog has been the victim of many blog scrapers. Not only are they taking my entire posts, recipes and photos but they are not giving me credit or a link back to my site. They are using my recipes as their own to make money. It's not just a couple of recipes but at least four different sites have nearly EVERY single recipe and photo that I have ever posted. It's discouraging, frustrating and hurtful that they would try to get credit for my recipes and photos. I love this food blog very much and I work hard to maintain it. It's upsetting to me that people would do this just to make money. Does anyone know what I can do to prevent this from happening? Now, on with the recipe...

One of my very favorite meals is fried razor clams. I don't eat them often because they aren't very healthy but when I do eat them, I savor every last bite. Our dear friend Jake recently went clamming on the Oregon coast and he surprised me with a bag full of these tasty morsels. I was so excited to fry them up! I thought I would be really good and just cook them in olive oil, but halfway through cooking I realized it just wouldn't do, so I added a bit of butter and I am so glad I did. They turned out crispy and delicious. My entire family, including my two kids, LOVED them. I made two sauces for dipping that turned out delicious. My sister, Dana makes an incredibly delicious cocktail sauce that's really easy to make because it only has two ingredients - ketchup and wasabi. I also made homemade tarter sauce with fresh dill and lemon. I served this dinner with rice and Green Beans with Feta and Dill. It was a wonderful meal that satisfied all of us. Thank you for sharing your delicious razor clams Jake - we loved them!

Razor Clams:

• 10 razor clams, removed from shell and rinsed
• 1 cup of flour
• 2 eggs, beaten
• Panko crumbs
• Sea salt and fresh cracked pepper
• Olive oil
• Butter (not pictured)

Place the flour in a bowl and season with sea salt and fresh cracked pepper. Place the eggs in a bowl and beat. Place the panko crumbs in a bowl. Dip each razor clam in the seasoned flour, then egg, then panko, making sure to coat evenly. Set aside on a plate. Repeat process until all clams are coated. Place the plate of clams in the refrigerator for 20 minutes then remove from the refrigerator and let them rest on the counter for 10 minutes. This will help keep the breading on the clams when you cook. I made both sauces (recipes below) during this time.

Dana's Cocktail Sauce:

• 1/2 cup ketchup
• 1-2 tsp wasabi, to taste

Add a bit of wasabi to the ketchup at a time and taste until it's as spicy as you desire. Place in the refrigerator so flavors mingle.

Tarter Sauce with Lemon and Dill:

• 1/2 cup of mayonnaise (I used light)
• 1/4 tsp Dijon mustard
• 1-2 tbsp fresh dill, chopped
• Juice of 1/2 a lemon, more if desired
• 1 tbsp dill pickle, diced
• 1 tbsp sweet yellow onion, diced
• Sea salt and fresh cracked pepper to taste

Place all of the ingredients in a small bowl and mix thoroughly. Taste and re-season if necessary. Place in the refrigerator for flavors to mingle.

Back to the clams...

Heat a bit of olive oil and butter in a large skillet over medium high heat. Once the pan is HOT, add the clams, cooking a few at a time. Cook for 1-2 minutes on each side until golden brown, don't over cook or they will be tough. You will need to add more oil and butter when you add the additional clams to the pan. Drain on a paper towel then serve with fresh lemon, cocktail sauce and tarter sauce. Enjoy.

Note: I am leaving the amount of butter and oil up to you. I didn't measure, I just did it by eye. I tried not to use too much because I didn't want them to be greasy but enough to give them a beautiful golden color.