Grilled Razor Clams

Local Ocean’s Classic
GRILLED RAZOR CLAMS
with Fries + Fennel Slaw

TIME: 30 minutes

SERVING SIZE: 2 razor clams per person

IN THE BOX
Quinault Tribe Razor Clams
Breading Mix
Egg Wash
Fennel Slaw Mix
White Balsamic Vinaigrette  
Tartar Sauce
Lemon
French Fries

FROM YOUR PANTRY
1-2 tbsp oil for cooking
Salt + pepper for seasoning

STEPS
1. Cook the fries: Pre-heat oven to 450 degrees. Toss the fries in a little cooking oil and spread them out on a thin baking pan in a single layer. Use multiple baking pans if necessary. When oven is ready, bake fries for 15 minutes. Stir well, then bake another 10-15 minutes until crispy and golden.

2. While fries are baking, prep the following:

- Dress fennel slaw with white balsamic vinaigrette. Shake dressing lightly before using. Season to taste with salt & fresh ground pepper.

- Cut lemon wedges by cutting in half lengthwise, then each half into thirds again lengthwise.

- Season the breading with salt and pepper.

3. Bread the razor clams: prepare a two-step breading station – egg wash, then breading. Working with each portion individually, dip the razor clams into the egg wash, coating completely (if you are using a shallow container, you may need to turn it over to coat). Drain excess liquid for a moment, then place in the panko breading. Coat thoroughly, gently pressing extra breadcrumbs in as necessary. Set aside breaded portions.

4. Heat an electric griddle or large frying pan over medium-high heat. When it is hot, add cooking oil (at the restaurant, we use a mix of olive & canola oils and combine it with clarified butter+).  When oil is hot but not smoking, add breaded razor clams to the pan. Cook for 2-3 minutes until golden + crispy, then flip, repeating on the other side. Be careful not to overcook, as the clams can become rubbery. Remove from pan and place on paper towels to drain excess oil.

5. To serve: divide fries, razor clams, slaw, tartar sauce, and lemon. Enjoy!

+ Local Ocean Tip: Clarified Butter
At the restaurant, we use a mix of olive & canola oils and combine it with clarified butter - this gives us a higher smoke point than straight butter, giving us the flavor while being able to cook at a higher heat and get more golden crispy color!
To make clarified butter, heat butter over medium heat until it turns to liquid. Strain off the milky foam from the top, then drain slowly, keeping the white solids separate from the golden liquid. Discard the solids. We use a 50/50 mix of clarified butter & oil.

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Updated February 2nd, 2021