These delightful little morsels may be found on the West Coast, where I was raised. Depending on how many clams you have, you can adjust the recipe’s ingredient amounts. However, make sure to use only panko crumbs—not normal bread crumbs—and real Parmesan cheese. If desired, deep fried the necks after using a meat tenderizer to pound them. These are fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 3 |
| Yield: | 3 serving |
Ingredients
- 6 razor clams, cleaned and dried
- 2 eggs
- 1 cup all-purpose flour
- salt to taste
- black pepper to taste
- garlic powder to taste
- 1 cup panko (Japanese bread crumbs)
- ¼ cup shredded Parmesan cheese
- ⅓ cup vegetable oil for frying
Instructions
- Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
- Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
- Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.
- The nutritional analysis for this recipe reflects the full amount of the coating and breading. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 373 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe! My (50 year old) husband has been a lifelong razor clam eater and he claims this is hands down the BEST recipe he’s ever had!
I’ve been digging and frying razor clams for years and thanks to the freezing first trick in this ‘recipe’ they are tender and not tough at all. Thanks so much for the tip – also the frying time.
Monster hit! Made a batch of these from fresh razor clams and everyone raved about them! The key was the coconut oil I fried them in and also that I beat the clams thin before breading. Delicious mix of herbs and perfectly crisp not too thick bread mix.
This is a forgiving recipe…I misread the directions and dipped the clams in eggs, then flour, and then back in the eggs , and then the panko….didn’t cause any problems whatsoever. The family thought the breading was a little bland….I really did up the seasoning in the flour…and I just kept the panko and parm…I think I will add seasoning to the panko mix….I fried fresh razor clams (mixture of foots and body). I heated the oil to 350 F and then fried several clams at once. For 3, I did it under 3 minutes total…the crust was a dark brown…this was a perfect time…I did not cook any batch more than 3 minutes….in fact, most of my clams cooked at 2 min mark or 2 and 1/2 min mark. They were perfectly cooked. I found that I needed more panko than the 1 C suggested in the recipe. I also was able to cook 12 clams with this recipe. I had a lot of the flour mixture left over…so it might be worth considering to half the amount of flour…so not to waste…
This is the BEST RAZOR CLAM RECIPE EVER!!! We are a little crazy over dill in our house, so the only thing we added to the recipe is fresh dill & we omitted nothing. The flour, then egg, then Panko/parm makes the breading turn out perfectly & my clams have never tasted so good now that I am using a tendrizer first and then frying them for the correct amount of time. This is the only recipe we use now. Thank you!
My family loves to go razor clamming down on the coast of Washington State. This is our go to recipe when catching our limit. We made a big batch of fried razor clams for dinner that night with half our clams, and then a pot of clam chowder for dinner the next night. Panko crumbs are essential for this recipe if you like crunch.
We absolutely love this recipe! My husband never really cared for the clams until we tried this. Now he loves them! It’s the only recipe we ever use. Thanks for sharing your recipe!
First time I ever ate razor clams!! Love the recipe!! Razor clams? Not s’much. LOL I’m not a huge fisher lover. They were alright, I guess, as long as I didn’t look at them. LOL I feel like a little kid!! After digging them up, all I could see was their squidgey little bodies and I just couldn’t swallow. To those of you who eat these… break them like Danigirl and you got yourself a winner!! 😀
Used just seasoned flour (Mike’s fish batter), the egg wash, and the panko. Tricky getting the oil temperature just right to brown it without over or undercooking, but once I got that figured out the results were excellent.
We’ve been cooking razor clams for years and this is by far our favorite recipe!!! I cut the clam into 3 or 4 pieces, you want them good sized and instead of fresh parmesan, I use the parmesan/romano mix in the can with green lid. It isn’t as chunky, it blends nicely with the panko. It is a bit time consuming, but once you’ve had them it doesn’t seem like all that much work. Each time we make them, the pieces get bigger and bigger so it doesn’t take so long to fry them. I like them with fresh lemon squeezed on and them dipped in a little bit of tartar. They are also delicious just by themselves!!!
Living in Western WA gives us opportunity to enjoy clams for dinner almost all year round. After cleaning the clams, we use our Food Saver to vaccuum seal the clams and freeze. When we fry our claims we substitute cornmeal for the flour and add a little cajun seasoning to the Panko bread crumbs.
Have to spice these up, My husband and I found this recipe bland.
My boyfriend and I loved this recipe! I used more like a cup and a half of panko, omitted the Parmesan, and added a generous measure of Old Bay and cayenne pepper to the flour mixture. I cooked the clams for 60 seconds on each side and they came out perfect. Will definitely be making again!
Living in Alaska, we have tried numerous clam preparation methods and recipes. This is by far the best ever. It does take a bit of preparation, but it is totally worth it. I share this with my special friends. We use the necks and diggers for chowder; so with this recipe, only use the “steaks”. I like a squeeze of fresh lime on mine, and we all love some fresh, homemade tartar sauce. We are very blessed to have the opportunity to dig and enjoy these razor clams on a regular basis. I should also add that where we live, a hungry man can eat no more than four of these enormouse clam steaks…okay, maybe five. So you may want to adjust the recipe accordingly. Thanks for the recipe; it is exceptional!