-
-
My review
Panko-Breaded Fried Razor Clams
danigirl
"I grew up on the West Coast where these tasty little treats are found. You can vary the amount of ingredients used in the recipe according to the number of clams you have, but be sure to use real Parmesan cheese and only panko crumbs, not regular bread crumbs. Pound the necks with a meat tenderizer, or deep fry them, if desired. These are delicious!!!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 20 m servings 405 calsOriginal recipe yields 3 servings (3 serving)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Editor's Note
- 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
Per Serving: 405 calories; 10 g fat; 60 g carbohydrates; 25.8 g protein; 159 mg cholesterol; 373 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1217 Ratings
-
-
-
-
-
Most helpful positive review
2/12/2009
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 cooke...
Most helpful critical review
9/21/2011
Have to spice these up, My husband and I found this recipe bland.
Most helpful
Most positive
Least positive
Newest
2/12/2009
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 cooke...
8/31/2008
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 m...
12/29/2011
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...
9/21/2011
Have to spice these up, My husband and I found this recipe bland.
9/25/2012
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/...
12/2/2014
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!
5/25/2014
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 li...
2/27/2017
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. Delici...