Ingredients
- 6 Razor Clams
- 6 Hoagie Buns
- 1 cup Buttermilk
- 1 head Iceberg Lettuce
- 1 tsp Old Bay Seasoning
- 12 slices Tomato
- 1 cup Flour
- 12 slices Red Onion
- 1 cup Corn Meal
- (To Taste) Kosher Salt
- ½ cup Flour
- (To Taste)White Pepper
- You will need 3 small mixing bowls.
- In the first, mix the buttermilk and Old Bay Seasoning.
- In the second bowl, mix flour, Old Bay, kosher salt and white pepper.
- In the last bowl mix corn meal, flour and Old Bay.
- Dip razor clams in the seasoned buttermilk, then into the flour mixture.
- Once fully coated with flour, dip in seasoned buttermilk again and then into the corn meal mixture.
- Coat evenly. In a straight-sided sauté pan, add about a half-inch of fryer oil and heat on medium.
- Place breaded clams in oil and pan fry both sides evenly until golden brown and crispy.
- Remove from oil and drain on paper towels.
- On the hoagie buns spread mayo or tartar sause to taste and layer with fried razor clams, 2 slices of tomato, 2 slices of onion and a leaf of ice burg lettuce.
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