Pan Fried Pacific Razor Clams

Category

Pan Fried Pacific Razor Clams

Yields3 Servings

 1 lb Razor clams, cleaned and dried
 1 cup Flour
 1 tbsp Salt
 1 tbsp Black pepper
 1 Lemon, juiced
 ½ cup Clarified butter (Ghee)
 ¼ cup Whole butter
 1 tbsp Garlic, minced
 1 lb Haricots verts (green bean), blanched
 2 cups Celery root, peeled and cut into small pieces
 2 tsp Sherry vinegar
 1 tbsp Lemon olive oil

1

To make the celery root puree, first peel and chop it into a small dice, then add to a pot of boiling water.
Cook until they are soft and then drain completely.
Place in a blender with 2 tbsp whole butter, lemon olive oil and sherry vinegar, puree until smooth and set aside.

2

For the haricots verts, place the remaining 2 tbsp of butter into a saute pan along with the garlic and gently cook for up to a minute.
Add the beans and season with salt.

3

When you're ready to cook the clams first make sure they are dry (I use a paper towel to pat them off) then in a bowl mix together the flour, salt and pepper, coat the razor clams in the flour mixture, remembering to shake off excess flour, and gently place in a hot saute pan with the clarified butter.
Cook on each side for 30 seconds, remove from heat and top them with the fresh lemon juice.

4

When you're ready to eat make sure to put the puree on the bottom of your plate, this makes for a great sauce for the clams, add your haricots verts and finish with the razor clams. Enjoy!

Ingredients

 1 lb Razor clams, cleaned and dried
 1 cup Flour
 1 tbsp Salt
 1 tbsp Black pepper
 1 Lemon, juiced
 ½ cup Clarified butter (Ghee)
 ¼ cup Whole butter
 1 tbsp Garlic, minced
 1 lb Haricots verts (green bean), blanched
 2 cups Celery root, peeled and cut into small pieces
 2 tsp Sherry vinegar
 1 tbsp Lemon olive oil

Directions

1

To make the celery root puree, first peel and chop it into a small dice, then add to a pot of boiling water.
Cook until they are soft and then drain completely.
Place in a blender with 2 tbsp whole butter, lemon olive oil and sherry vinegar, puree until smooth and set aside.

2

For the haricots verts, place the remaining 2 tbsp of butter into a saute pan along with the garlic and gently cook for up to a minute.
Add the beans and season with salt.

3

When you're ready to cook the clams first make sure they are dry (I use a paper towel to pat them off) then in a bowl mix together the flour, salt and pepper, coat the razor clams in the flour mixture, remembering to shake off excess flour, and gently place in a hot saute pan with the clarified butter.
Cook on each side for 30 seconds, remove from heat and top them with the fresh lemon juice.

4

When you're ready to eat make sure to put the puree on the bottom of your plate, this makes for a great sauce for the clams, add your haricots verts and finish with the razor clams. Enjoy!

Pan Fried Pacific Razor Clams
2018 Ara Riesling

Suggested wine pairing:

2018 Ara Riesling