Reviewed: Jul. 12, 2011

I am an old pro (lol) at razor clam digging, cleaning and cooking. I had a very difficult time getting the breading to stick when I fried these. Maybe I didn't have the right oil temp? I ended up having to rinse the crumb mixture off the second batch and then breading with our family fav, seasoned cornmeal and flour. That worked great.

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3 users found this review helpful

Reviewer:

mauigirl

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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Nov. 6, 2010

Just fried some up, great meal. Followed Ladybug's suggestions and they were spot on! I fried 90 seconds per side, remember they are still cooking once out of the oil. Enjoy!

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5 users found this review helpful

Reviewer:

52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

Reviewed: Jun. 26, 2010

OMG! I just made these clams and are they good! We live in Oregon and have been digging razors for 40 years. Cleaned the clams yesterday and cooked them today. YUM!

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5 users found this review helpful

Reviewer:

OR_KATHY

Reviewed: Feb. 17, 2010

Lacking saltines, I followed ladybug's recommendation and dipped the clams in flour, then egg wash, then panko mixed with seasonings. At medium-high, they only take a few minutes per side. Yum.

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8 users found this review helpful

Reviewer:

Jody-cup

Reviewed: Aug. 28, 2009

Wonderful, and super easy. Another way I get to enjoy our seasons catch. Thanks

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5 users found this review helpful

Reviewer:

LaVon

Cooking Level: Expert

Reviewed: Dec. 2, 2008

Absolutely the best fried clams I've ever had. I didn't have any crackers, so I substituted with Panko and flour: I had the eggs in one bowl, Panko in another bowl, and then the flour mixed with all the other spices in another bowl. Dipped the clams in the egg, then in the flour mixture, then in the panko and fried till golden brown. Yum!!! My husband, who isn't really a big fan of fried clams, thought they were delicious and ate them right up. Although I've lived in WA for over 15 years, this was my first time digging for, then preparing and eating razor clams. Now I'm a huge fan! =) Note: It's really super important to be sure to clean these clams properly, as well as to make sure they are thoroughly patted dry with paper towels before you begin.

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40 users found this review helpful

Reviewer:

ladybug324

Cooking Level: Intermediate

Living In: Lakewood, Washington, USA

Reviewed: Jun. 11, 2008

I made this and thought it was excellent. We dug our own razor clams on a beach in Alaska and cleaned them ourselves. What a chore, but you have to do it right, or the slightest bit of clam guts could ruin a whole batch. I fried these up with a little change in the ingredients. I added some corn meal because I love the corn battered clams. It was flavorful and a hit with everyone, even my boys - 4 and almost 2 - who would have thought? I found it works best if you fry them hot and quick. They don't turn out rubbery and they are very tender. Thank you for sharing this recipe. I will use it over and over again.

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6 users found this review helpful

Reviewer:

Mandi Lusk

Cooking Level: Expert

Home Town: Scobey, Montana, USA

Living In: Wasilla, Alaska, USA

Reviewed: Feb. 15, 2008

Preparing and cooking razor clams is a learned gift, if you dont know how they will be very poor in taste and quality. Follow this reciepe and try them you wont be disapointed. To learn how to prepare properly try this web site http://wdfw.wa.gov/

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26 users found this review helpful

Reviewer:

baydog

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Nov. 24, 2007

This recipe is the real deal if you are a razor clam fan. We dig up Razor Clams down on Long Beach Washington. This is the recipe we use to fry up the day's catch when we get back to the condo. You can serve with butter, tarter or cocktail sauce.

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10 users found this review helpful