Razor Clams

Our dear friend Jake recently went razor clamming on the Oregon coast and surprised us with a bag full of clams and I was so excited to fry them up! This easy razor clams recipe was fun to make and my entire family, including my two kids, LOVED them. These delicious panko-crusted razor clams paired nicely with garlic rice and Green Beans with Feta and Dill. Thank you for sharing your razor clams Jake–we loved them!

Razor Clams:

Ingredients:

• 10 razor clams, removed from the shell and rinsed
• ½ cup of flour
• 2 eggs, well-beaten
• 2 cups panko crumbs
• Sea salt and freshly cracked pepper, to taste
• 2 tbsp olive oil, to taste, divided, more if needed
• 2 tbsp butter, to taste, divided, more if needed

Tartar Sauce with Lemon and Dill:

• 1/2 cup of mayonnaise
• 1-2 tbsp fresh dill, chopped, to taste
• Juice of 1/2 a lemon, more if desired
• 1 tbsp dill pickle, diced + some juice, if desired
• 1 tbsp yellow onion, diced
• 1/4 tsp Dijon mustard
• Sea salt and freshly cracked pepper, to taste

Dana’s Cocktail Sauce:

• 1/2 cup ketchup
• 1-2 tsp wasabi, to taste

How to Make Razor Clams

Prepare the dredging station by placing the flour in a bowl and season with sea salt and fresh cracked pepper, to taste.

Place the well-beaten eggs in a bowl and season with sea salt and fresh cracked pepper, to taste.

Place the panko crumbs in a bowl and season with sea salt and fresh cracked pepper, to taste.

Dredge the razor clams by lightly coating them in the seasoned flour, next, dip them in egg mixture, and lastly, dip them in the seasoned panko, making sure to coat evenly.

Set aside on a plate; repeat until all clams are dredged.

Place the plate of clams in the refrigerator for 20 minutes. Side Note: Don’t skip this step because it helps ensure the panko will stay on the clams when cooking.

Meanwhile, make the tarter sauce by combining the ingredients in a small bowl; mix thoroughly. Taste and re-season if necessary. Place in the refrigerator to allow the flavors time to mingle.

Make the cocktail sauce by adding wasabi to the ketchup, to taste, until it’s as spicy as you desire. Place in the refrigerator to allow the flavors time to mingle.

Cook the clams by heating half the oil and butter in a large skillet over medium-high heat.

Once the skillet is HOT, add the clams, making sure not to overcrowd the large skillet. Cook for 1-2 minutes on each side until golden brown, don’t overcook or they will be tough & chewy.

Wipe out the large skillet, add more oil and butter to the large skillet then cook the remaining clams.

Place on a paper towel lined plate to drain excess grease, then serve immediately with fresh lemon wedges, cocktail sauce, and tartar sauce. Enjoy.

Razor Clams

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Refrigerating Time:: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Clams:

• 10 razor clams removed from the shell and rinsed
• ½ cup of flour
• 2 eggs well-beaten
• 2 cups panko crumbs
• Sea salt and freshly cracked pepper to taste
• 2 tbsp olive oil to taste, divided, more if needed
• 2 tbsp butter to taste, divided, more if needed

Tartar Sauce with Lemon and Dill:

• ½ cup of mayonnaise
• 1-2 tbsp fresh dill chopped, to taste
• Juice of 1/2 a lemon more if desired
• 1 tbsp dill pickle diced + some juice, if desired
• 1 tbsp yellow onion diced
• ¼ tsp Dijon mustard
• Sea salt and freshly cracked pepper to taste

Dana's Cocktail Sauce:

• ½ cup ketchup
• 1-2 tsp wasabi to taste

Instructions

• Prepare the dredging station by placing the flour in a bowl and season with sea salt and fresh cracked pepper, to taste.
• Place the well-beaten eggs in a bowl and season with sea salt and fresh cracked pepper, to taste.
• Place the panko crumbs in a bowl and season with sea salt and fresh cracked pepper, to taste.
• Dredge the razor clams by lightly coating them in the seasoned flour, next, dip them in egg mixture, and lastly, dip them in the seasoned panko, making sure to coat evenly.
• Set aside on a plate; repeat until all clams are dredged.
• Place the plate of clams in the refrigerator for 20 minutes. Side Note: Don't skip this step because it helps ensure the panko will stay on the clams when cooking.
• Meanwhile, make the tarter sauce by combining the ingredients in a small bowl; mix thoroughly. Taste and re-season if necessary. Place in the refrigerator to allow the flavors time to mingle.
• Make the cocktail sauce by adding wasabi to the ketchup, to taste, until it's as spicy as you desire. Place in the refrigerator to allow the flavors time to mingle.
• Cook the clams by heating half the oil and butter in a large skillet over medium-high heat.
• Once the skillet is HOT, add the clams, making sure not to overcrowd the large skillet. Cook for 1-2 minutes on each side until golden brown, don't overcook or they will be tough & chewy.
• Wipe out the large skillet, add more oil and butter to the large skillet then cook the remaining clams.
• Place on a paper towel lined plate to drain excess grease, then serve immediately with fresh lemon wedges, cocktail sauce, and tartar sauce. Enjoy.

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