Fried Razor Clams

    30 minutes

    If you can find razor clams this is the best way to serve them. You'll want to serve them up hot as clams can get rubbery if they sit around. Serve with tartar sauce.

    9 people made this

    Serves: 4 

    • 4 eggs
    • 1 tablespoon Tabasco
    • salt and ground black pepper to taste
    • 2 cups panko bread crumbs
    • 1 1/2 teaspoons dried tarragon
    • 2 cups (250g) plain flour
    • 8 razor clams, cleaned and dried
    • 2 tablespoons butter

    Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

    1. Beat eggs, Tabasco, 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 crumbs that haven't stuck can fall away. Place the breaded clams onto a plate while breading the rest; do not stack.
    2. Heat butter in a frypan 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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    Reviews in English (3)


    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 though I do prefer my clams cooked for a few minutes on each side. (I like them chewy) I used half butter and half oil to avoid burning the butter. Yummy....Thanks for sharing to the submitter and my bro!  -  02 May 2013  (Review from Allrecipes USA and Canada)


    mmm yummy...i love makin clams especailly after a long dig in the rain and wind!!  -  11 Jun 2010  (Review from Allrecipes USA and Canada)


    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! Found that the faster you cook them, the more tender they are.  -  27 Jun 2012  (Review from Allrecipes USA and Canada)