Razor Clams With A Parsley, Caper & Lemon Mayonnaise

Open up to these clams and they will raise your spirits.

• 300g of razor clams without shells

• 1 cup breadcrumbs

• 1 cup flour

• 6 egg yolks (3 for breading, 3 for mayonnaise)

• Small bunch of parsley

• 2 tablespoons of capers

• 1 lemon

• Canola oil (lots for deep frying & mayonnaise)

If your razor clams are still in their shells, place them in your sink and pour boiling water over them. Now you can easily open the shells, release the flesh of the clam, and place it directly into a bowl of ice water to halt them from cooking further.
Get a large, deep pot filled with at least an inch of canola oil. Heat on medium until it reaches 375 degrees.
Set up one bowl with flour, one bowl with 3 egg yolks beaten together, and one bowl with the breadcrumbs.
Working in small batches, coat the razor clams first through flour, then eggs, and lastly the breadcrumbs. Set aside on a plate until ready to fry.
Again working in batches so as not to crowd the clams together, fry the razor clams in the hot oil until golden brown – about 3 minutes. Remove the clams onto a paper towel to dry, and season liberally with salt.
To make the mayonnaise, use a deep-sided container (a liquid measuring cup works well). Place 3 egg yolks, the capers, juice of half a lemon, and a small bunch of parsley into the cup. Using an immersion blender, blend those components until smooth. Slowly, start drizzling in canola oil while still blending. The mixture should get thicker as more oil is added. Continue until you have used about ¾ cup of oil, or have reached the consistency of mayonnaise.
Serve and enjoy!