Grilled Westport Razor Clams with Johnny’s Seafood Seasoning

Recipe for two:

6 each fresh razor clams cleaned and pounded

2 cups flour

3 eggs beaten for egg wash

Johnny’s Seafood seasoning

2 lemon wedges

Take the razor clams and with a tenderizing hammer, gently pound each side. Set aside. Prepare egg wash in a bowl for dredging. Do the same for the flour, adding about a teaspoon of “Johnny’s Seafood Seasoning” more or less to taste. Dip the razors into the egg and then into the flour. Immediately place the razors onto a hot griddle pan and cook quickly until golden browned.  This should take no more than a few minutes on each side. Do not overcook or the clams will be chewy! Serve with tartar, coleslaw and rice pilaf or fries.