Pan Fried Pacific Razor Clams

Recipe Information

Ingredients

• 1 lb razor clams (cleaned and dried)
• 1 cup flour
• 1 tbsp salt
• 1 tbsp black pepper
• 1 lemon (juiced)
• cup clarified butter (ghee)
• cup whole butter
• 1 cup garlic (minced)
• 1 lb haricots verts (green bean) (blanched)
• 2 cup celery root (peeled and cut into small pieces)
• 2 tsp sherry vinegar
• 1 tbsp lemon olive oil

Directions

1. To make the celery root purée, 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. Purée until smooth and set aside.

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

3. When you are 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 sauté 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 are ready to eat, make sure to put the purée 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!