Entree: United States – Pacific Northwest – Razor Clam Fritters (Crispy pan-fried batter patties made with fresh razor clams)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 40 min

Ingredients

- 12 razor clams, approx. 1 lb (450 g) shucked meat, chopped
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) cornmeal
- 2 tbsp (16 g) cornstarch
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large eggs, approx. 100 g total, lightly beaten
- 1/2 cup (120 ml) milk or buttermilk
- 1/4 cup (60 ml) cold beer or club soda
- 2 tbsp (30 g) unsalted butter, melted (optional)
- 3 green onions, about 1.5 oz (45 g), thinly sliced
- 1 small shallot, about 1 oz (30 g), minced
- 2 tbsp (8 g) chopped fresh parsley
- Vegetable oil for shallow frying, about 1/2 cup (120 ml) per batch
- Lemon wedges for serving
- Quick tartar sauce:
  - 1/2 cup (120 g) mayonnaise
  - 1 tbsp (15 ml) lemon juice
  - 1 tbsp (15 g) chopped capers
  - 1 tsp (5 g) chopped fresh dill or parsley
  - Salt and pepper to taste

Instructions

1. Rinse and pat the chopped razor clam meat dry. In a bowl combine chopped clams, green onions, shallot, and parsley; set aside.
2. In a separate large bowl whisk together flour, cornmeal, cornstarch, baking powder, salt, and pepper.
3. Whisk eggs, milk, and beer (or club soda) together, then stir in melted butter if using. Add wet mixture to dry ingredients and mix until just combined; do not overmix. Fold in the clam mixture until evenly distributed. Batter should be thick but spoonable; add a tablespoon of milk if too stiff.
4. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Use enough oil to come about 1/4–1/2 inch up the side of the pan.
5. Drop heaping tablespoons of batter into the hot oil, spacing fritters 1 inch apart. Flatten slightly with the back of the spoon. Fry 2–3 minutes per side until deep golden and cooked through. Work in batches, adding more oil as needed.
6. Transfer fritters to a paper-towel-lined plate and keep warm in a low oven while finishing remaining batches.
7. Whisk together tartar sauce ingredients in a small bowl and adjust seasoning. Serve fritters hot with lemon wedges and tartar sauce.