Submitted by Mariann Falcone of Eagle River

20 razor clams
1 egg
1 stalk celery, chopped
¼ c. chopped onion
¼ c. flour
2-2¼ c. Italian bread crumbs
¼ t. lemon pepper
¼ t. tarragon
¼ t. parsley flakes
oil for frying

In blender, mix clams, egg, lemon pepper, tarragon, and parsley flakes till creamed.  
Remove and place in bowl.
Stir in chopped celery and onion.  
Stir in ½ c. of bread crumbs.
If you have time, refrigerate to solidify a little more.
Form patties 4” x 4” about ½” thick.  
Pat bread crumbs on.
Refrigerate patties for an hour (they cook easier this way).
Fry in oil till golden brown.  Drain.
Service with tartar sauce.
Makes approximately 8 patties.

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Abbreviations: t.=teaspoon, T.=Tablespoon, c.=cup, lbs.=pounds, qts.=quarts

 

 

"It always was the biggest fish I caught that got away." 

-- Eugene Field: (A Little Book of Western Verse (1889)

 

These recipes were published in Power Lines from 1995 - 1997 and were part of the now out-of-print MEA Members' Cookbook published in December 1997. Be sure to look for the latest Great Land Recipes book at any MEA District Office.