Razor clams are a foodie’s delight and prized by clam diggers for their size and sweet-tasting meat. These Razor Clam Beignets from chef Aaron Bedard are a must try.
In a bowl, combine the flour, baking powder, salt and pepper; set aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Drop batter by tablespoonfuls into oil. Fry for 2–3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with Roasted Red Pepper Romesco sauce and lemon wedges if desired.
Place a rack over open flames on the stove top and place the pepper directly over the flames.
Roll pepper until all sides are charred and black, place the hot peppers in a zip lock bag and seal the top so peppers can steam. Once the peppers have cooled, remove them from the bag and scrape all of the charred skin with the back of a knife. Cut open the roasted peppers and remove all the seeds and core.
Place the roasted peppers and almonds in a food processor and pulse it a few times to chop. Add the garlic, sherry vinegar, smoked paprika and salt. While the food processor is running slowly, add the extra virgin olive oil.
Ingredients
Directions
In a bowl, combine the flour, baking powder, salt and pepper; set aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Drop batter by tablespoonfuls into oil. Fry for 2–3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with Roasted Red Pepper Romesco sauce and lemon wedges if desired.
Place a rack over open flames on the stove top and place the pepper directly over the flames.
Roll pepper until all sides are charred and black, place the hot peppers in a zip lock bag and seal the top so peppers can steam. Once the peppers have cooled, remove them from the bag and scrape all of the charred skin with the back of a knife. Cut open the roasted peppers and remove all the seeds and core.
Place the roasted peppers and almonds in a food processor and pulse it a few times to chop. Add the garlic, sherry vinegar, smoked paprika and salt. While the food processor is running slowly, add the extra virgin olive oil.
