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Fried Razor Clams

Yields1 Serving

with Preserved Lemon and Caper Remoulade

Serves 4
 1 pound razor clams, trim neck and cut in half lengthwise
 1 cup buttermilk
 1 cup self rising flour (not essential but highly recommended)
 2 teaspoons Salty’s Seasoning Salt
 1 quart canola or vegetable oil
 Preserved Lemon and Caper Remoulade, recipe follows
 1/2 cup orange marmalade, garnish (heat 30 seconds in microwave)
 4 dill sprigs, garnish
Preserved Lemon and Caper Remoulade
 1 cup mayonnaise
 1 tablespoon chili sauce
 1 teaspoon capers, drained and chopped
 1 tablespoon preserved lemon, minced, rind only
 juice of half a lemon
 1 clove garlic
 1/2 roasted red pepper, minced
 1 anchovy, minced
 1/4 small onion, chopped
 1 sprig dill, chopped
 3 sprigs parsley, chopped
 1 sprig thyme, leaves plucked
Fried Alaskan Razor Clams

In a large, heavy bottomed pot heat oil to 375 degrees. Pour buttermilk in shallow bowl. Combine flour and Salty’s Seasoning Salt in a separate shallow bowl. Toss to combine. Place razor clams in buttermilk and soak for 30 minutes. Next, dredge razor clam in seasoned flour. Next, using tongs and being very careful, place razor clams one at a time in hot oil and fry 30-45 seconds. Remove and place on paper towel to drain. To serve place a big dollop of remoulade on plate, stack the clams high and serve with warm orange marmalade and dill sprig.

Preserved Lemon and Caper Remoulade

Combine all ingredients in a small bowl and stir to combine. Set aside.