Oven Fried Razor Clams Recipes

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PANKO-BREADED FRIED RAZOR CLAMS



Panko-Breaded Fried Razor Clams image

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!!!

Provided by Danielle Harbold

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 2h20m

Yield 3

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 60 g, Cholesterol 158.8 mg, Fat 10 g, Fiber 1.2 g, Protein 25.8 g, SaturatedFat 3 g, Sodium 373.3 mg, Sugar 0.5 g

RAZOR CLAMS SEARED WITH BROWN BUTTER



Razor Clams Seared With Brown Butter image

Provided by Florence Fabricant

Categories     easy, quick, appetizer

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 6

6 tablespoons salted butter
Juice of 1 lemon
Olive oil
24 razor clams, rinsed and scrubbed
1 tablespoon minced chives
Black pepper

Steps:

  • Put butter in a saucepan and cook over medium heat until it smells fragrant and turns nut-brown. Remove from heat. Stir in lemon juice and set aside.
  • Put a large griddle or cast-iron skillet over high heat. When very hot, slick with olive oil. Place clams, hinge-side down if possible, on pan. Cook about 5 minutes, until clams open. Turn clams over and cook until the meat just starts to brown. You may need to do this in two shifts, or in two pans. Transfer clams to serving platter. Reheat butter, stir in chives and pepper and spoon over clams.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 11 grams, Sodium 660 milligrams, Sugar 0 grams, TransFat 1 gram

FRIED RAZOR CLAMS



Fried Razor Clams image

A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Provided by SALMONSNAGGER

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 8

½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

Steps:

  • Heat the oil in a large skillet over medium heat.
  • In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
  • Fry clams in the hot oil until golden brown. Do not over cook.

Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g

BAKED RAZOR CLAMS



Baked Razor Clams image

Provided by Florence Fabricant

Categories     easy, quick, appetizer

Time 30m

Yield 2 to 4 appetizer servings

Number Of Ingredients 8

12 razor clams, about 1 pound, rinsed and scrubbed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 inch long piece of ginger, peeled and minced
3 tablespoons minced flat-leaf parsley leaves
1/2 cup dry bread crumbs
Black pepper
1/2 lemon cut in 4 wedges

Steps:

  • Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
  • Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
  • Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 3 grams, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams

FRIED RAZOR CLAMS (OR STEAMERS)



Fried Razor Clams (or Steamers) image

Provided by Gabrielle Hamilton

Categories     appetizer

Time 1h30m

Yield Serves 4

Number Of Ingredients 7

1 cup plus 2 teaspoons salt
20 razor clams or 32 soft-shell clams (steamers)
1/2 cup plus 2 tablespoons cornmeal
2 quarts frying oil
2 cups milk
1/2 teaspoon cayenne
1/2 cup flour

Steps:

  • In a large bowl, dissolve 1 cup of salt in 3 quarts water. Add the clams. Sprinkle 2 tablespoons cornmeal over water. Soak for at least 1 hour.
  • Rinse the clams thoroughly, then shuck and clean them. (For help, go to www.razorclams.com.) Slice the clams into 1-inch pieces. (For steamers, pierce the bellies to prevent them from popping when fried.)
  • In a deep pan, heat oil to 360 degrees. Strain the reserved clam juice, then combine with the milk and cayenne. Add the clams to this mixture.
  • In a bowl combine the flour, remaining cornmeal and 2 teaspoons salt. Dredge clams in the flour. Shake off excess flour and deep-fry for about 1 minute. As soon as the sound of the frying quickly lowers, remove the clams to a paper-towel-lined plate. Season with salt. Serve with tartar sauce.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 44 grams, Carbohydrate 40 grams, Fat 52 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 655 milligrams, Sugar 7 grams, TransFat 0 grams

RAZOR CLAMS OREGON STYLE



Razor Clams Oregon Style image

I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!

Provided by Martini Guy

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/4 cup lime juice (2 large limes)
4 razor clams
buttermilk, for dipping
panko breadcrumbs, for breading
2 tablespoons peanut oil
1/4 cup unsalted butter (1/2 stick)
salt and pepper

Steps:

  • Drizzle lime juice on clams, dip in buttermilk, dredge in Panko.
  • Refrigerate about 10 minute to set breading.
  • In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops.
  • Salt and pepper clams to taste and saute until golden, about 1 minute on each side.
  • Drain.

Nutrition Facts : Calories 351.9, Fat 36.8, SaturatedFat 16.9, Cholesterol 70.9, Sodium 20, Carbohydrate 3.4, Fiber 0.1, Sugar 0.5, Protein 4.1

OVEN FRIED RAZOR CLAMS



Oven Fried Razor Clams image

Coastal Washington State fresh seafood!! Serious good stuff here!

Provided by Debby Hagara

Categories     Seafood

Time 15m

Number Of Ingredients 4

1 lb razor clams / 15 clams
2 c crushed ritz crackers
1/2 c melted butter/margarine
2 large beaten eggs

Steps:

  • 1. Preheat broiler. Take one limit (15) cleaned razor clams,bodies and diggers. Dip in egg wash, dredge through fine Ritz cracker crumbs and place in single layer on cookie sheet. Drizzle melted butter generously on clams. Broil 1 1/2 minute and turn, broil 1 1/2 minute on other side. Cook bodies and diggers in serparate batches for even cooking. Serve with your favorite tartar or seafood sauce.

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