Deep-Fried Razor Clam Strips with Buffalo Dipping Sauce

3 tablespoons mayonnaise

2 teaspoons Tabasco sauce

¼ teaspoon Worcestershire sauce

¾ cup all-purpose flour

2 tablespoons cornstarch

½ teaspoon paprika

½ teaspoon granulated garlic

¼ teaspoon onion powder

Generous pinch celery seeds, ground

Generous pinch cayenne pepper

Kosher salt

Freshly ground black pepper

Canola oil, for frying

5 razor clams, cleaned, rinsed, patted dry, and cut into 3/8-inch wide pieces

 

Blend together the mayonnaise, Tabasco, and Worcestershire in a small bowl and refrigerate.

 

Whisk together the flour, cornstarch, paprika, granulated garlic, onion powder, celery seed, cayenne, and a generous pinch of salt and pepper in a large, shallow dish. Add enough oil to a large, heavy pot to come to a depth of 3 inches. Heat the oil to 375°F. Meanwhile, add the clams to the flour mixture and toss to coat, separating any pieces that stick together. Shaking off any excess flour mixture, add the clams to the oil and fry, stirring occasionally, for 1 to 2 minutes, or until golden brown. Using a skimmer, remove to a paper towel-lined plate and immediately season to taste with salt. Arrange the clams on individual plates and serve immediately with the buffalo dipping sauce.

Serves 2. When frying, be sure to use a pot that's large enough to accommodate the displacement of the oil from the clams and also the bubbling of the oil. Serve with Classic Coleslaw and corn on the cob or fries.

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