The only thing better than digging fresh clams in December is EATING fresh clams in December!
'Tis the season that emphasizes sharing, so I thought I'd share a pic tutorial on how I prepare quick-fried razors.
Start with a fresh pile of these:
Mix up a 50/50 blend of cornstarch and flour in one flat container.
Then make up an egg wash in another flat container using these proportions.... one egg, 4 shakes of Johnny's season salt, 2 shakes of Johnny's Salad Elegance, small splash of water (better yet use drained clam "nectar" leftover from your cleaning process... note the bowl collecting nectar beneath the yellow collander) . Double it for 2 eggs, triple it for three, etc. This demo uses two eggs for a dozen clam pieces.
Finally pour some panko (Japanese breading) in a third flat container. Set out a large flat tray as well. Line them up for the production like so:
Now it's just a matter of sending the clams sequentially thru each container. Dust each piece in the cornstarch/flour mixture on both sides, then douse in the seasoned egg wash on both sides, then coat liberally with panko on both sides, pressing lightly to really get the panko to stick. Shake away excess and lay each piece on the tray.
Repeat.
Repeat.
Repeat.
As one layer on the tray fills up, cover with a sheet of Saran Wrap or waxed paper before piling on the next layer. Here's me and LMWS tag-teamin' the whole process.
Let sit for 30-60 minutes while you prepare the rest of your meal. This will allow the coating to "gel" up on the clam, allowing more of it to stay with your finished product and less in the deep fryer.
Preheat your deep fryer to just shy of smoking hot. Peanut oil works the best as it has the highest flash point and will reach the highest temp before it starts to smoke. A good stream of fine bubbles rising from submerged wooden chopstick tips allow me to know when the oil is ready.
Dip your panko-crusted clams into hot oil one at a time. It should bubble up violently upon entry. Pause a few seconds between each dunking as this will later give you some time to retrieve each piece as it's finished. DO NOT OVERLOAD the oil with clams. Three to four pieces TOPS at a time. Placing too many clams at once will abruptly cool your oil and you will end up with tough soggy oil-drenched clams LONG before they even approach golden brown.
Cook til golden brown.... typically 15-20 seconds TOPS, flipping once at the halfway point. No more than 10 seconds a side.... yeah it's THAT fast! If you staggered the entry, it'll give you a few seconds to thoroughly let the oil drain away as each piece exits.
Set each cooked piece on a serving dish lined with several layers of paper towel.
Now here's the single biggest secret I can give you for deep frying at high temps. Strain the excess panko coating/debris out of the oil before frying the next mini-batch of clams. If you do not do this, the excess debris will quickly start to burn with your next batch of clams. I've got a fine mesh strainer and use it like a seine net, scooping repeatedly thru the oil to remove as much of the excess debris as I can before quick-frying the next batch of clams.
Here's our clam feast for the evening... including TryMe TIGER SAUCE for dipping.
Here's the Jr League wishing you all, "Bon appetit!" and a blessed Christmas season!