Seasoned baking mix or cracker meal
(such as Krusteaz Bake & Fry Mix)
Razor clams: Allow 3 to 4 per adult
serving
¼ cup vegetable oil (or more,
depending upon number of clams)
Lemon wedges
Pour 1 to 2 cups of baking mix into a flat bowl or pie plate. Dredge clams, one at a time, in the baking mix, coating both sides. As you work, spread the dredged clams out on a sheet of wax paper. Don’t start to cook until all the clams are coated.
In a large heavy skillet, heat oil until very hot. Fry the clams quickly, about 2 minutes per side, turning when crispy. As they are done, remove them to a preheated platter lined with paper towels.
Repeat until all clams are cooked, adding oil as necessary.
Serve with lemon wedges.