Deep-Fried Alaskan Razor Clams in Beverly's Beer Batter and Panko Crumbs

  • 2 lbs. clams (Halibut is great this way too)
  • 1 c. flour
  • 1 egg
  • 1 T. butter, melted
  • Salt
  • 1/2 c. beer
  • Pinch cayenne pepper
  • Pinch salt
  • Pinch garlic salt
  • 3-4 c. Japanese Panko crumbs
  • Enough oil for deep-frying
  • Tartar sauce
  • Seafood sauce
  • 1 lemon

Mix everything but the clams, Panko crumbs, oil, tartar sauce, seafood sauce and lemon in a mixer and let set at room temperature for 3-4 hours. Dip the clams in the batter, roll in Panko crumbs and deep-fry to a golden brown, turning once. Serve with lemon wedges, tartar sauce, and/or seafood sauce.

  • Yields: 6-8 servings
  • Preparation Time: 5 hours

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