6 medium sized razor clams, cleaned, and breaded according to preference (I prefer the
seasoned flour, eggwash, panko method)
Breading:
1 cup flour seasoned with kosher salt and freshly ground pepper (or any of your favorite spices)
2 eggs whisked
2 cups panko (Japanese bread crumbs)
Aioli:
1/2 cup mayonnaise
1 Tbsp. fresh squeezed lemon juice
1 Tsp. chopped fresh dill
1 Tbsp. chopped capers

For the Aioli:
Whisk mayonnaise with lemon juice, dill, and capers. Dollop onto freshly
pan-fried clams and serve.

Breading and frying the clams:
Place each breading ingredient in a separate dish, I like to use pie dishes, but anything will do. Line them up in the order you will dunk each clam and that order will be flour, egg (eggwash), then panko. Make sure you have some sort of plate to place the finished product before frying. Dredge each clam in the flour, shake, dunk into the eggwash, then into the panko making sure it's coated completely, repeat.
Get frying oil hot on a medium high heat. Place a few clams at a time cooking each side until golden brown.