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Northwest Fried Razor Clam Fillets

Northwest Fried Razor Clam Fillets

 made it  |  3 reviews   |   photos
Jolynn Moshner

Recipe by:

"This dish is a definitely a treat after a cold night's dig for these delicious clams. You'll want to serve them up hot as clams can get rubbery if you let them set for a while. They are great served with tartar sauce or with nothing at all."
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Ingredients

30 m servings 552 cals
Original recipe yields 4 servings (8 clams)

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Directions

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  1. Beat eggs, hot pepper sauce, salt, and pepper together in a bowl. Mix together the panko and tarragon in a second bowl. Place the flour in a third bowl. Dip a razor clam into the egg, then into the flour, then back into the egg, then press the clam into the panko. Gently toss between your hands so any breading that hasn't stuck can fall away. Place the breaded clams onto a plate while breading the rest; do not stack.
  2. Heat butter 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. Serve immediately.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts


Per Serving: 552 calories; 14 g fat; 88.1 g carbohydrates; 29.5 g protein; 230 mg cholesterol; 446 mg sodium. Full nutrition

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Reviews

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First I have to thank my dear brother for bringing us fresh razor clams from the Pacific Northwest to the desert. I miss this PNW delicacy. This recipe was very nice with the crunchy panko thoug...

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mmm yummy...i love makin clams especailly after a long dig in the rain and wind!!

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Good simple recipe, but the butter can burn quickly, I used some olive oil with the butter, keeps the butter from burning and can reach a higher temp. Love the little bit of tabasco in the mix!...

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