This helps the coating dry out and adhere better.Some people go to Super Bowl parties for the game (or the halftime show), but me, I go for the food. When everything is breaded, let it rest on the counter or in the refrigerator for 20 to 30 minutes. Shake off any excess crumbs and set the meat on the final plate or rack. Use your dry hand or fork to pat the crumbs on. Then pull it out and lay the egg-coated meat on top of the bread or cracker crumbs. Using the same hand (consider it your wet hand) to turn the meat and coat it with egg. Pick up the meat with the other hand and place it in the beaten egg. Place the cleaned and patted dry clams in the four/cracker mixture turn with your hand or a fork to coat it. If pounding, lay them between plastic wrap and let them have it with a meat tenderizer.Ĭlear your counter top and set out three (3) plates containing the following ingredients in the order listed: (1) flour, (2) beaten egg, (3) bread crumbs or cracker crumbs, plus a rack or plate to hold the breaded meat. Be careful, though you want them to remain in one piece. To pound or not to pound to tenderize! Razor clams are a seafood that can be succulent and tender or like industrial-strength rubber bands, depending on how you handle and cook them. If you don’t remove the moisture, the breading will not adhere to the clams well, and the wet clams will result in lots of splattering of the hot oil you are cooking them in. Lay your clean clams on top of a few sheets of paper towels to remove the moisture on the clams pat dry with your hands. If you are lucky enough to go to the beach and dig your own clams, check out this great web site and Learn how to clean fresh razor clams. Your Razor clams must be properly cleaned before frying them. When breading and frying fresh Razor Clams, here are some tricks to keep in mind: You can learn more or buy yours at: Super-Fast Thermapen Thermometer. I only endorse a few products, on my web site, that I like and use regularly. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. * If the clams are frozen, thaw them in a colander in the sink so they will not be sitting in water as they thaw (if you do not drain them as they thaw, they will be tough).
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