Italian Razor Clams

Italian Razor Clams

2 tablespoons butter
2 tablespoons light olive oil
4 medium-to-large cleaned, fresh razor clams
Seasoned flour (see above recipe)
1 tablespoon chopped garlic
1 tablespoon capers
Juice of ½ lemon
3 tablespoons dry white wine
salt and pepper
2 tablespoons fresh, chopped parsley

Place sauté pan on medium heat. Add olive oil and one tablespoon of butter. Dredge clams in seasoned flour. Cook 2 minutes. Turn and cook until golden brown, another 2 minutes. Add garlic, capers, lemon juice, wine, parsley and a dash of salt and pepper. Cook on high heat until liquid is reduced. Remove from heat. Melt one tablespoon of butter in pan and swirl until melted to finish golden brown. Serve immediately.

The favorite razor clam recipe of Executive Chef Michael Lalewicz’s of The Depot Restaurant in Seaview, WA.http://www.depotrestaurantdining.com/

By |2019-01-31T09:54:16+00:00January 25th, 2019|Recipes|