- 1 pound razor clams, patted dry
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Olive oil for cooking
- 1/2 pound (2 sticks) unsalted butter
- 2 cloves garlic, smashed
- 1 teaspoon lemon zest
- Kosher salt to taste
To make sauce, melt butter in a small saucepan over low heat.
Add garlic and lemon zest. Skim off any foam from surface. Keep warm while cooking clams.
In a shallow dish, mix together flour, cornmeal, salt and pepper.
Heat a sauté pan over medium-high heat and generously coat with oil.
Dredge each clam in flour mixture, shaking off excess.
Add to hot pan in a single layer. Do not crowd.
Cook for 2-3 minutes per side, taking care to not overcook.
Drain on a paper towel-lined plate and serve immediately with butter sauce.
Try adding to a sandwich with lettuce, tomato, and your favorite aioli.