Best Oregon Razor Clam Fritters By Kathleen Morrison Recipes

WESTPORT CLAM FRITTERS RECIPE

Steps:

• Whisk together the dry ingredients in a large bowl.
• Add milk, eggs and seasonings to taste.
• Sir well until the consistency is like pancake batter.
• Add bacon, minced onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots ect.).
• Heat the coconut oil to a depth of one inch in a large skillet on medium heat.
• Spoon the fritter batter into the heated coconut oil and cook till golden.
• Flip the fritters and cook until golden.

RAZOR CLAMS OREGON STYLE

Steps:

• 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.

CLAM FRITTERS

Steps:

• In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

OVEN FRIED RAZOR CLAMS

Steps:

• 1. Preheat broiler. Take one limit (15) cleaned razor clams,bodies and diggers. Dip in egg wash, dredge through fine Ritz cracker crumbs and place in single layer on cookie sheet. Drizzle melted butter generously on clams. Broil 1 1/2 minute and turn, broil 1 1/2 minute on other side. Cook bodies and diggers in serparate batches for even cooking. Serve with your favorite tartar or seafood sauce.