A whole slew of razor clams (a limit, at least), cleaned by anyone but the cook

shallow bowl of flour

shallow bowl of beaten egg white

shallow bowl of Panko (shredded bread crumbs)

2-3" of peanut oil in a deep saucepan (keeps the splattering way down, for those who don't do these outside), heated to ~ 400 degrees (Peanut oil can go this high without burning).

salt and pepper to taste (on the table with the ravenous hoards)

PREPARATION INSTRUCTIONS

(Some people tenderize their clams by pounding them first, but I don't, unless for some reason I need to hit something that day. If you don't overcook them, they are sweet and tender without pounding.)

Dredge one clam at a time in the flour, then the egg, then the Panko.

Drop clam into oil and marvel at how it puffs up and turns golden. Flip it over in just a few seconds, when golden brown. Allow the other side to brown and then remove with a slotted spoon and drain on layers of paper towel. Let the hungriest guest scarf it up while you cook the rest of the clams in the same way. (The rest of the guests can amuse themselves by eating a salad, playing cards, or texting their friends while they wait.)

Replenish ingredients, including oil, as needed. Be sure to let the oil heat up enough before tossing in a clam. If I'm really on top of it, I can do two clams at once in the pan I use.

Quick is the trick! Don't overcook these or they will be tough.