When I was in the Florida Keys recently, the Conch Po’boy was all the rage... here is my northwest interpretation of a tried and true southeast classic… the Razor Clam Po’Boy… I really enjoyed the conch from the keys, but truth be told, when compared to Razor clams, it is the “humpy” of shellfish. This is so simple to make but hot damn!! it is ohhhh so good!
Ingredients
Po’boy
•Hogie rolls
•2 razor clams/per Po’boy
•Chopped Cabbage or Lettuce
•Slice of cheese
•Favorite sause
Prepare your favorite homemade sauce ahead of time and chill. I’ve made the Po’boy with both a straight tartar sauce and an aiole, but my favorite is a lemon/basil mayo.
Lemon/basil mayo (makes enough sause for a dozen sammiches)
3 tbs mayo
2 tbs sour cream
2 tbs finely chopped fresh chives
2 tbs finely chopped fresh basil or parsely (or 1 tbs dried basil)
½ tsp finely grated lemon peel and juice from half a lemon
Mix ingredients and chill
I start with 2 fresh whole razor clams per Po’boy. I split them right down the middle of the digger and muscle, so that I have two long strips each with half a digger.
Batter them up in your favorite panko rescipe… Mine consists of flour/egg goo/panko. Roll the clams in flour, dip in egg goo (Beat up one egg, add a dash of milk/buttermilk, and a squeeze of fresh lemon juice), then roll in panko…
The bowl for egg goo optional… counter tops work in a pinch...
Preheat the frying pan and the broiler. Place the clams in the fry pan, and a buttered hogie under the broiler and cook both till golden brown. I’ve found that the clams and the hogie take exactly the same amount of time on my gas range. Drain the clams and salt and pepper to taste. Spread 3 or 4 clam halves on the hogie and cover with your favorite cheese. Place them back under the broiler to melt the cheese.
Add a little cabbage, a dollop or two of your favorite sauce, fold it up and enjoy!! (the next batch I might try a dab of mango salsa)
Don’t forget your favorite drink, in your favorite glass… Mickey likes Kraken!!!
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