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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy! Ingredients:
1/4 cup lime juice (2 large limes) |
4 razor clams |
buttermilk, for dipping |
panko breadcrumbs, for breading |
2 tablespoons peanut oil |
1/4 cup unsalted butter (1/2 stick) |
salt and pepper |
Directions:
1. Drizzle lime juice on clams, dip in buttermilk, dredge in Panko.
2. Refrigerate about 10 minute to set breading.
3. In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops.
4. Salt and pepper clams to taste and saute until golden, about 1 minute on each side.
5. Drain.
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